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What can I do with Asian pears?

birdmonkey Aug 3, 2011 02:35 PM

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!

  1. h
    harryharry Aug 20, 2011 04:45 AM

    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. f
      ForFoodsSake Aug 7, 2011 07:16 AM

      Forgot this one -- pear pizza!


      1. a
        alitria Aug 7, 2011 04:10 AM

        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.

        2 Replies
        1. re: alitria
          birdmonkey Aug 7, 2011 03:06 PM

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

          1. re: birdmonkey
            alitria Aug 20, 2011 02:05 AM

            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!

        2. f
          ForFoodsSake Aug 6, 2011 04:52 PM

          Pear chips!


          3 Replies
          1. re: ForFoodsSake
            teezeetoo Aug 6, 2011 05:50 PM

            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
              birdmonkey Aug 7, 2011 03:06 PM

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

            2. re: ForFoodsSake
              birdmonkey Aug 7, 2011 03:08 PM

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

            3. Vetter Aug 6, 2011 09:41 AM

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

              1 Reply
              1. re: Vetter
                birdmonkey Aug 6, 2011 02:58 PM

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

              2. r
                rainey Aug 6, 2011 06:19 AM

                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. re: rainey
                  birdmonkey Aug 6, 2011 07:52 AM


                2. b
                  birdmonkey Aug 6, 2011 05:02 AM

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

                  1. ipsedixit Aug 3, 2011 08:56 PM

                    Ice cream

                    1. Cheese Boy Aug 3, 2011 03:02 PM

                      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
                        magiesmom Aug 3, 2011 07:25 PM

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

                      2. LNG212 Aug 3, 2011 02:58 PM

                        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
                          birdmonkey Aug 6, 2011 05:01 AM

                          I would love the recipe. Thanks!

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