What to do with pears?

[Thegirlhasnamechanged]

we’ve been given a bag for life sized bag of pears from our next door neighbours tree (a really good crop this year apparently) and I didn’t have the heart to tell them that I don’t like pears…

has anybody got any recipes to make the texture less pear-like?

I made this mulling syrup last year and will be making it again this year realfood.tesco.com/recipes/spiced-pear-and-ginger-mulling-syrup.html It will keep for up to 3 months so well into December, but I’ll probably do it for bonfire night.
Pear purée is lovely with porridge or overnight oats with chocolate chips and hazelnuts.

Hopeful bump, in the same situation as OP

Saw a bit of a Mary Berry show last night and she made a pear and blueberry galette. Looked nice and easy. Basically a sponge with the pear slices in it. Would need to cook the pears first though.

Pear purée, use it with custard, or cream to make fruit fool.
Poach the pears in spiced red wine, serve cold with thick cream. Reserve the cooking liquid & freeze it, you can use it another couple to times.
Pickle sliced pears to serve with cold meats, especially good with ham.

Disclaimer: not done it myself but could work to sub the quince for pear and cook them for less time.

www.google.com/amp/s/www.deliciousmagazine.co.uk/recipes/slow-roast-pork-belly-with-quince/amp/

Did make the recipe before, just not with pears!

If you drink, pear could be used for gin I think. Or a food bank?

Could you put them on a freebie social media group?

My DMum made amazing pear jam a few years ago...pear and ginger, yum.

They make a bloody good crumble, better than apple IMHO

They're nice cut up and mixed into a cake mixture. Just a plain sponge type cake. Maybe use a bit less liquid (e.g. milk) than usual as the pears will make the batter wetter.

I was given a massive bag of windfall apples the day before going on holiday. I peeled and cored them, then microwaved the whole lot until they formed a purée (about 15mins). Fortunately I love apple puree, so I scoffed a generous portion immediately, and again for breakfast before going away. I froze the rest in single portions, which I have been enjoying since then.

But, much as I love stewed fruit, I also dislike the texture of cooked pears. In your position, I would make pear purée in the same way, but freeze it all in small portions (ice-cube trays?) to defrost as needed when adding it to various dishes. It would go very well in porridge, cakes and pastries, or used as a glaze for the last 30-40mins of a roast. I would try a few cubes in a slow-cook.

Pears are only edible when they are cutted up.

Take them to a local farm and get them juiced. That's what we do with our apples and pears, otherwise most of them would go to waste.

We end up with enough juice to last all year and give lots away, at much less than half of the cost from a shop. And it tastes so much better.

They generally charge by weight - when I first moved here it was late season so only took a couple of bags full and it was still good value for what we got - so I would look at farms near you that offer this juicing service.

If you liked pears I'd suggest making Gordon Ramsay's pear tarte tatin every day until they are used up! But if you don't like the texture as you said then pear juice is the way forward. Delicious.

According to some smaller mumsnetters, better used as cannonballs even then!

I have to disagree though. Despite it being the best thread ever.

I'm going to be making pear chutney this weekend. Found a recipe online and thought it would be nice with cheese/cold meat etc

Pear and ginger chutney made here today

Made my chutney yesterday. Looks good....hope it tastes good!
Might do jam or jelly with the rest next weekend.