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What can I do with Asian pears?

I searched the boards and found tons of suggestions to eat them raw but I have over 150 and need some way ton use TONS of them. We have been eating them like crazy but can't keep up. Can I make something like apple sauce, jam, ... Looking forward to hearing your suggestions!

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  1. My sister made the most DIVINE jam with asian pears last year. I will have to ask her for the recipe. She gave it away as gifts during the holidays and I begged her for another jar. Alas, everyone was begging her for more too! I sure hope she makes it again this year.

    I'll ask her how she did it and post back. Good luck.

    1 Reply
    1. re: LNG212

      I would love the recipe. Thanks!

    2. Try making nectar with Asian pears and then freezing it. You probably can make "apple sauce" with them too, and try freezing that just the same.

      1 Reply
      1. re: Cheese Boy

        yes, they make great sauce. They also bake beautifully, like apples. I like them shredded in slaws.

        1. I made ice cream last night. Can't wait to they it today. Thanks!

          1. This isn't going to use a ton of them but it's delicious, it really benefits from the firm sweetness of Asian pears and it will keep you fed and happy while you figure out the bulk uses. ;> http://chowhound.chow.com/topics/6059...

            I also really love the combo of thin sliced Asian pears and fresh blueberries. The flavors compliment one another beautifully and the so do the textures. They'd be lovely together with a triple cream cheese as well.

            1 Reply
            1. Wine? Pear melomel (mead)? It's fun to ferment!

              1 Reply
              1. re: Vetter

                Sounds interesting. Can you point me to a good reference for getting started?

                1. re: ForFoodsSake

                  my daughter in law (brilliant girl that she is) bought a machine that dries fruit so she could preserve the excess from the fruit trees. she does peaches and apples. I would think asian pears would make lovely dried fruit. On a "much less volume" note, i use them in a guacamole con frutas recipe that i saved from the NY times (from Tolouache Restaurant as I recall). Makes a marvelous guacamole addition.

                  1. re: teezeetoo

                    Great idea. I think it is time I got one as we have several fruit trees. Thanks for the suggestion!

                  2. re: ForFoodsSake

                    I am going to try these for sure. They look great!

                  3. I made a delicious pear ginger vanilla compote from them a couple years ago and froze it in freezer jam containers. I spent the winter eating it on pork chops,oatmeal, bread, yogurt, the holiday cheesecake... basically everything.

                    3 Replies
                    1. re: alitria

                      Would you be willing to share the recipe? It sounds delicious!

                      1. re: birdmonkey

                        Sorry I took so long to reply! I'd be happy to share but I think calling it a recipe would be a vast exaggeration.

                        Peel and core pears and chop into large chunks, quarters should be fine to start. Add in some liquid, (just enough to cover the bottom of the pan about an inch or two so it doesn't burn) water is fine or juice works too. In my case, I used a crock pot, but you could simmer
                        on low on the stovetop as well. As the pears soften, mash them so they're taking on a consistency of chunky applesauce. As the mixture softens, add in vanilla to taste or a vanilla bean and grated ginger to taste. I tend to like quite a bit, but I've found most people prefer a milder flavor. You can toss in other spices as well, depending on the flavor you desire, a star anise would be tasty or a teaspoon of allspice. I try to keep it pretty simple during the cooking phase for versatility as I can always add spices when I defrost if I have something in mind.

                        For a crockpot that started off mostly full of pears, I added a tablespoon of vanilla and ginger to start and adjusted as it reduced. I simmered it until it was quite reduced and had a consistency similar to chunky apple butter. I used the six ounce plastic ball freezer jam containers and found them to be a good size for defrosting usable amounts at a time.

                        This did take most of a day, but other than an occasional stir, there is very little involved once you peel and core the pears. I plan to do it again this year as it was well worth it during the fall and winter. Also, I would take it to holiday potlucks and events with warm brie and crackers as a quick and easy appetizer and it not only tastes good but seems far more impressive than it is because the compote is homemade.

                        Good luck and feel free to ask questions and I will try to answer!

                        1. re: alitria

                          Alitria, I made this recipe and canned almost all of it, it's awesome! I can't wait to try it with pork over some brie with the crackers. It was so simple to make using the crockpot too. I happened to spot it while hunting unsuccessfully to this pint for uses of Asian pears.

                          Thanks for sharing it.

                      1. Try looking up a recipe for Korean short ribs - Galbi/Kalbi -
                        The often have grated asian pears.... it won't use a lot, but you could make a big batch of marinade and freeze it in batches.

                        1. I'm reviving this thread because a friend gave me about 20 pounds+ of Asian pears from her trees. My son made golbi a few days ago, and I'm trying to find a few different ways to can the pears.

                          Last week, I picked about 15 pounds of Kieffer pears, made pear-ginger jam with half, and canned the rest in chunks for winter treats. I'm thinking of trying the chunks with the Asian pears, too. I don't want to make jam.

                          Or maybe a sweet-hot chutney? Any new ideas out there? I've looked through the threads on CH and see a few good ideas.

                          1. I cook them up just as I do apple sauce--peeled, cored, just a tablespoon or two of water, and NO SUGAR as they are sweet enough as is. Put pot, bring the water to a simmer, then lower the temp so they cook long and slow and mash them when they are tender...or put them, peeled and cored and w/tablespoon of water, into a crockpot on high for 1/2 hour or so, then on low till they are tender enough to mash. I then freeze them but they could be canned like you'd can applesauce. When ready to eat, defrost and serve as is or mix them with applesauce or rhubarb sauce or use them in making a bread (applesauce nut bread is great).
                            I also like them in a salad of romaine and chicken and mozzarella with seeds and/or pecans. I use a little basil dressing with that.

                            1. They pickle beautifully.