The small Hosui and other small Asian pears are not that great for juice. Too small to clean and juice. But if you got time, you could still juice them. I got so many pears fall or have damage that I juice some of them. And I don’t even make a dent in them. Champion juicer with small screen works well. Or for more body, try the medium screen. Large hole screen does not work to my liking for juice.
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I’d prefer to make individual pear pies and freeze them.
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When I was making apple cider I used to add 1/3 asian pears. It really brought the sugar up!
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I heard that Asian pears make a great pear jam as well, I need to have a decent crop before I start experimenting.
Has anyone tried making pear sauce with Asian pears? I mean like apple sauce, yet with Asian pears. I’d imagine that would be good with the right Asian pears.
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We have had an overcropping of Shinseki this year. Too many to eat. Sweet and juicy.
So we decided to dry some. First time we have ever done that with asian pears.
The result was a very high intense sugary coating on each one, very much like candy with a crispy sugary coating.
Certainly not going to eat too many over winter, just a treat maybe on Sundays.
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What thickness were the slices and what time and temperature did you use on the dehydrator?
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I turned a few bushel of Niitaka that were given to me into sauce a few years ago with excellent results. It depends on the variety. I had several trees of an unknown yellow variety that no one liked and could not be turned into sauce no matter what, they just wanted to maintain their shape and did not break down.
Yesterday I turned these unknowns into sauce. The flavor of the actual fruits were reminiscent of Niitaka, but the sauce itself is kind of…meh.
I’ll try the juicer next season before deciding if grafting to something else is warranted.
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We have tried jam, juice, cooking, and dehydrate. Concur DEHYDRATION is clear winner w deep sweetness concentrated down that seems near absent with other preservation methods.
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