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Ok, i picked up some asian Pears on markdown the other week, and decided to put them in alchohol. Problem is, they have all gone brown. Is there any way to stop fruit discolouring when you do this?

some preserves you buy... like those sweet chilis you can buy, have a plastic insert thingy that keeps the fruit below the surface.. so I guess its a matter of thinking of something to do that job

also peel and drop into the liquid (or water temporarily) as its exposure to air that makes then go brown.

I have done some pears (ordinary kind) in vodka, and the top layer have gone brown.. presumably as they float.. so poke up out of the vodka.. I was just going to discard those few and eat the others...