Anjou  The full name is Beurre (meaning butter) d' Anjou.  The Anjou is the principal winter pear making up three fourths of the winter total.  A medium to large fruit with a short stem, oval to globular in shape, short, thick neck, yellowish green skin, occasionally sprinkled with russet, sometimes shaded to full crimson.  The flesh is yellowish white, fairly fine, buttery, juicy, some grit cells at the center, aromatic, spicy, sweet flavor and stores well.  On the market from October to May, but supplies start tapering off after February.