Any recipe for pear wine or pear preserve?

Question

Have a laden tree that is just going to waste and being consumed by wasps, hornets and butterflies. Don't object to the eating the fallen ones but what can we do with the good fruits still on the tree?

Answer 1

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I noticed 40 pear recipes on this site including the 2 that you mentioned.


Hope it helps.

Answer 2

Pear preserves are made just about like any other preserves. Get a cookbook and pick a recipe. You have to peel them and slice the fruit off the core like apples. Then you have to soak them in either lemon juice to keep them from turning brown while you get other things done.

Pick the spices that you want, get enough sugar to do the job, and get on with it. I think you can also pickle them and those are good.

And if you want, you can fry them like apples, adding the spices that you want. Like with apples, I like butter, cinnamon, and dark brown sugar.

I made pear preserves at about age 8 without a recipe.

If you make a jam or a preserve out of them, you will have to add some lemon juice or ascorbic acid to help them firm up after they are cooked.

Follow the directions in your cook books to a T and you will be amazed.

Answer 3

Try 41/2lb (2.25) plums
1lb2oz (523g)raisins.
2.3/4 (1.3kg)sugar
1tsp citric acid
1 campden tablet
1tsp pectin-destroying enzime
1/2 tsp grape tanin.
6pints water
sherry yeast and nutrient.

Plum wine is a high-alcohol wine add the sugar in small quantitys
after checking specific gravity with a hydrometer always check gravity before and after adding sugar to make sure that the sugar has been used (turned to alcohol) other wise it will be sickly sweet.The one problem you might have is to clear the wine sometimes there can be a difficulty clearing it ,so after letting the maturing wine lie normally 3 months for a white, if it tastes good drink it leaving it too long it might just go off .mine did Happy drinking Cheers PS make sure the fruit is ready and sweet


PPS good water is the main ingredient .i

Answer 4

Pear Wine, Dry

Crush the fruit in a plastic pail or tub or crock. Add one quart
of boiled water that has cooled for about every gallon of crushed
fruit. this is not critical, the more water you add the lighter in
body the wine will be but it will have desired alcohol content if
you increase the sugar accordingly. Half Crushed fruit and one-third
or one-half added water makes good wine. Let the must stand for
about 24 hours then strain through a piece of clean muslin and
squeeze out but not too hard. Throw away the squeezed out fruit
pulp. boil one-third of the sugar for about two minutes in a half
gallon of water for every gallon of must. Let cool to lukewarm
and add to the must, add the wine yeast or baker's yeast and let
ferment for about 10 days. Siphon the fermenting wine into another
sterilized jug leaving as much of the sediment behind as possible.
Boil one-third of the sugar about two minutes with a half gallon
of water for every gallon of the original must. Let cool and add.
Let ferment for 14 days. Boil the last third of the sugar about
two minutes with a half pint of water per gallon of the original
must. Let cool and to the wine. Let ferment until all fermentation
has stopped. If the wine is clear siphon into bottles or jugs and
seal. If not clear, "rack" into another sterilized jug being sure
that the jug is full to the top and let clear then siphon into
bottles or jugs. Fill bottles up to about two-thirds of the bottle
neck length.

Be sure you use a fermentation lock of some kind to keep wild yeasts
from getting into your jug.
You may have to guess at the sweetness of the pears to calculate
the sugar needed. If you like it sweeter, add one teaspoon sugar to each quart when
you're bottling the wine. Shake to mix and then cap.

FRESH-PEAR SAUCE

8 pears
3/4 cup sugar
1 cup water
1/8 teaspoon salt
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract

Peel, core, and quarter pears, Place in saucepan with sugar and
water and cook over low heat, covered, until pears are very tender,
about 30 minutes. Mash well. Add remaining ingredients. Serve
warm or chilled over your favorite gingerbread or plain cake.
Makes about 8 servings.

Answer 5

The latter part of your question raises a few other options. If you have space, how about a small table with pears for sale out the front of your house.
Another alternative is to ask your supermarket for the empty fruit trays, pick your fruit and store in a cool shed, if you have one.

Answer 6

Pear Wine

4-6 lbs ripe pears
1/2 lb chopped or minced white or golden raisins (or sultanas)
1-3/4 lb finely granulated sugar
3-1/4 quarts water (more or less, depending on amount of fruit used)
1-1/2 tsp acid blend
1/2 tsp pectic enzyme
1/8 tsp grape tannin
1 crushed Campden tablet
1 tsp yeast nutrient
1 packet Champagne yeast


Cut a pear in half and set it so both cut faces are facing upright. Set a timer for 15 minutes and go do something else. When timer goes off, come back and look at the pear halves. If they have turned slightly brown, add 1/16 teaspoon powdered ascorbic acid (vitamin C) to the ingredients. If you think they have turned really brown, add 1/8 teaspoon ascorbic acid to ingredients. Don't overdo it! If you cannot measure or estimate 1/16th of a teaspoon, use a thin pinch. Boil the water and dissolve the sugar into it thoroughly. Wash, destem and core the pears, being sure to remove all seeds. Chop roughly and put in nylon straining bag. Tie bag and put in primary. Mash pears using potato masher, bottom of a wine bottle, or a 4X4 piece of wood (be sure to sanitize whatever is used to mash pears). Pour boiling water over crushed pears. Cover with a piece of sanitized muslin held in place with an elastic band Wait one hour for must to cool a bit and add crushed ascorbic acid (if used), Campden tablet, acid blend, tannin and yeast nutrient. Cover with muslin, wait 12 hours and add pectic enzyme. Again cover with muslin, wait another 12 hours and strain out enough juice to float a hydrometer. Measure specific gravity and adjust sugar to achieve starting gravity of 1.080 to 1.085. Pear wine is best under 12% alcohol. Return juice in hydrometer jar to primary and add activated yeast (that means make a yeast starter at least two hours before you get to this point). Cover with muslin once again. Stir daily, squeezing bag gently to extract flavor. WQhen vigorous fermentation subsides (about 7 days), remove bag and let drip drain one hour. Do not squeeze or wine will be very difficult to clear. Taste the drained juice. You should taste both acid and tannin. If either appears weak, add a little more (1/2 teaspoon acid blend, 1/8 teaspoon tannin) ans stir very well. Return drained juice to primary and allow to settle 24 hours. Siphon into glass secondary, top up to within one inch of the bottom of the bung, attach an airlock, and set aside. Rack after two-three weeks, top up, and refit airlock. Rack again every two months (but at least twice) until wine clears. Wait another 30 days and very carefully examine the bottom of the secondary. If you see even a very fine dusting of sediment, wait another 30 days and rack again. Repeat looking for sediment in another 30 days. The wine must go 30 days without dropping even a few dead yeast cells. When year pasts the test for no sediment, stabilize it. Remove one cup of the wine and dissolve into it 1/4 pound (1/2 cup) of finely granulated sugar. Stir this into the wine, reattach the airlock, and set aside 10-14 days. If there are no signs of continued fermentation, rack into bottles and age 6-12 months.