Pear has become such a versatile fruit for us. It gives us so many uses.
We keep about 50 lbs in a cool dry dark location sprinkled with dry lime. We will be able to use the fresh pear in salads, desserts and breakfast fruit for nearly 4 months.
The remaining 450 lbs, we peel, core and freeze in bags of 16 pears each. This gives me food to use for the winter months when the garden is far more selective in what it will produce. Freezing food in a quality manner is a good way to preserve foods.
We also dry about 50lbs as well, that we serve on our Charcuterie trays. Typically we dry, pear, fig, and cantaloupe each year for the Charcuterie Trays.
One of my main uses for pear is to get a large 8-gallon pot and place the frozen pears (96) on a very low stove for 6 hours. I will often add a bit of honey, cinnamon, nutmeg near the end. I pour off the liquid (which is usually about 2 gallon) for our pear juice to serve with breakfast. Then I use my immersible blender and emulsify the pears. I use this puree for charcuterie pear butter, for fruit kolaches, I add it to make my curried pear vinegarette and I
use it in some of my fruit bread.