Hey Clark One year I let the pears become over ripe, and made 3 gallons of wine very Funky tasting
Wish I would of aged it (like still real Lambic beer or something , but did not know if that at the time)
It was not bad tasting was not good I wasn’t sure what to make of it but I think it could of grew on me…
When I mean Over ripe they were so ripe almost to a Oxidation state
I had to bite each one as to make sure they didn’t spoil
(as in mold taste all 40 to 50 pounds I think)
I was getting around 100 pounds so not much of a harvest ,
but easy to carry weight home with a big broom stick,
I like those little ornamental pea size pears when soft as well taste like Rose hips ,
but concerned to close to street to gather large amount …
Some pears like ayers are the type that drip as you eat them. They are so full of juice but getting the juice out of pears isn’t easy. It’s going to require a special type of pear to make cider. @Francis_Eric yes callery pear fruits! Ate some myself one winter after watching birds eat them for hours.
Hey @clarkinks I would sure like to see you make this
you seem to research pears so much
you may know what some of these producers may even send you seeds (from over sea’s )
(you can see the contact info under article — the producers tab off center to left )
In the Pays de Herve and Hesbaye regions, the tradition of artisanal syrup production dates back three centuries, as is attested in a manuscript from 1657. Initially, syrup was produced from local varieties of apples and pears on farms that had a cellar and a press. Other farmers would also bring their fruit to these farms for processing; a tradition called fabrication à façon that continues today. Gradually, many farms became specialized and stopped producing syrup. Industrial producers have taken over in their place, but have altered the quality of the syrups by adding sugar to the traditional recipes that call exclusively for apples and pears (in varying quantities). Dates are also added to some industrial syrup to increase sweetness and reduce the processing time. Together with the artisanal syrup, many local fruit varieties are at risk of being lost, including pears such as Malade, Camberlin, Bergamote, Jean Nicolas, Double Philippe, Beurré Hardy, Beurré Clairgeau, du Curé, de Pâques, de Pentecôte and Légipont; and apples including reinette étoilée, reinette dorée, Joseph Musch, Belle Fleur, Brébant, Gueule de Mouton and Tièsse di boû.
The only way that I have tried pears cooked is ‘pear jam’ I not only bought some pre-made, I have made some myself once, I liked the jam I made myself much better. It’s great made with a good recipe, and with pears that are not too gritty! I made the jam from mediocre store bought pears.
Yes the usda needs to make a request for scionwood. This reminds me of the kazakhstan apples project the usda did. We are not allowed to import or export plants, wood or seeds without a license to do the severity of diseases. USDA ARS Online Magazine Vol. 54, No. 1
@HighandDry … your poached pears sound delicious. I haven’t tried cooking pears in that fashion but I do make a pear pie with a struesel topping that includes sharp cheddar. Pear and cheese are the other Dynamic Duo.
Last season, I canned a batch with star anise, lemon rind, and a splash of lemon juice. A new favorite. They make beautiful gifts too.
