what to do with wild pears?

[cobnuts]

I've found a supply of wild pears and was thinking of making perry or maybe using them for jelly, like crab apples. Anyone got any recipes for either of these, or any ideas for other uses?
Thanks

[StripyPixieSocks]

Any Cider recipe should serve as a basis for a Perry recipe just make sure you get the original gravity correct for the pressed pear juice :)

Anything above 1040 will be nice, that should give you around a 5% gravity if you get it down to 1006 before bottling.

[eccentric_emma]

Not really a recipe but fresh pear juice (or pear and carrot juice) is great in the mornings. yum yum!

[Silver Ether]

I found pears too ... here's a couple of recipes... the jam is lovely but haven't tried the chutney.

Pear Jam.[/u]

2 kilos of pears, peeled, cored and chopped
3medium lemons (strained juice and zest)
1 kilo of granulated sugar
1 litre of water
Method:
Prepare the pears and place in a large covered bowl, to stop them browning.
Remove the zest from the lemons carefully to avoid adding the bitter pith. Set zest aside. Squeeze the lemon juice and strain.
Add the water, chopped pears, lemon zest and juice to a large heavy bottomed saucepan.
Simmer very gently until the pears are just soft.
Pour in the sugar and stir, over a medium/low heat until the sugar is dissolved.
Bring the heat up to a rolling boil Allow to boil hard for ten minutes before testing for a set. If it has not reached setting point. Continue to boil rapidly, checking for a set every couple of minutes.
Allow the jam to stand for a few minutes and pour into warmed sterilised jars I Cover with screw top lids or wax disks and cellophane tops. Label when cold. Store in a cool dry place.

Pear and Apple Chutney.

Ingredients

6 Pears cored and cubed
3 medium apples, cored and cubed
1 large onion, finely chopped
10 cherry tomatoes, quartered
400g brown sugar
150g sultanas
75g Dried apricots chopped
500ml Cider vinegar
250ml still cider, or dry white wine
1 tbsp grain mustard
2 garlic cloves, finely chopped
half tsp ground cinnamon
half tsp ground cardamom
1 tsp dried sage
1 tsp dried oregano

Method
1. Place all the chutney ingredients in a large stainless-steel saucepan. Cook gently over a very low heat, stirring often, until all the sugar has dissolved.

2. Continue to simmer, stirring now and then, for around 1 and a half hours, by which time the mixture should have thickened.

3. Spoon the chutney into warm sterilized jars, seal with vinegar-proof tops and store in a cool dark place. Stored this way it should keep for up to 6 months. Once opened, however, it should be refrigerated and consumed quickly.

[dickon]

Don't know about perry(I think stripey pixie socks is probably right about the cider recipe) but we have made this,and it's possible without a fruit press!!!

5lb pears
1gallon water
3lb white sugar
2 lemons
tsp yeast
Do not peel or core pears,chop up being careful to save juice.Put into pan and add the water and juice.Bring slowly to the boil and simmer for not more than 20 mins or wine will not clear.Strain into bucket onto the sugar and add lemon juice(we left out the lemon and ours turned out fine,but that's the recipe )
When cooled to blood temp add the yeast and allow to ferment before racking.Be aware,fermentation is LIVELY!!!
good luck

[Milims]

Sweet pickled pears are really yummy - especialy with vanilla ice cream in a pancake! I'm really quite envious!

[Andy Hamilton]

You could try =http://www.selfsufficientish.com/index ... pear wine. I have made this using pears that I scrumped.

[Thomzo]

For a very quick pud slice the pears thinly and fan out on a plate. Pop in the microwave for 30 seconds - the pear should be warm but not mushy. Serve with cream, ice-cream, or my favourite is a tablespoon of creme-fraiche mixed well with half a teaspoon of honey - I call the latter "Honey-cream pears".

This works quite well with pears that are quite hard. Simply microwave a little longer until they are soft enough to eat.

Alternatively, poach peeled pears in lemonade (again this can be done in the microwave). Serve with a fruit coulis.

Zoe