[NAFEX] Asian pear recipes and preservation

Bob Capshew rcapshew at insightbb.com
Mon Sep 15 21:27:59 EDT 2008


Shirley,

Here is an article that I wrote for a homebrewing magazine that 
might be a start.  If you have other questions, let me know.

Bob
  ----- Original Message ----- 
  From: EmailUser samurphy 
  To: nafex at lists.ibiblio.org 
  Sent: Sunday, September 14, 2008 3:59 PM
  Subject: Re: [NAFEX] Asian pear recipes and preservation


  Thanks, everyone for the suggestions!  

  Bob, I have never heard of "perry" but would love to find more information.  I make wine and beer from kits now but look toward using my own homegrown fruits in the future.  I don't have a cider or wine press but might try making some perry on a small scale using a small juicer or Kitchenaid fruit strainer attachment.  Do have any instructions?

  Shirley Murphy
  *************************************

  Too many Asian pears is a great problem!  First I would eat all them
  that you can.  This helps you to learn the differences in tastes and
  textures.  There are many recipes to try.  Here is a link to several
  Asian pear recipes.
  http://www.indexfresh.com/asianpear_recipes.htm

  Asian pears are also great to juice.  Unlike European pears that
  grind into almost nothing, Asian pear texture is more like apples.
  If you have a cider or wine press you can add rice hulls to get better
  extraction.  After you have the juice, you can ferment into perry, a
  hard pear cider with ~7% alcohol by volume.  Perry is like hard apple
  cider but has a small amount of residual sweetness from sorbitol
  that makes a unique drink.

  Enjoy,
  Bob Capshew
  S. Indiana, Zone 6




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