zxcvbob wrote:
I just picked about 5 pounds of pears from a wild pear tree that grew up
next to my parents' garage. It's about 30 feet tall, and the pears are
about the size of a walnut. They are hard and juicy, with a tan
russeted skin, and they are *very* astringent but with little acid.
Almost all of them have the stem attached.

Any ideas what they might be good for?

I thought maybe pack a quart jar with them, add a cinnamon stick, and
cover with vinegar, and enter it in the Olmsted County fair next year as
a joke (they don't open and taste anything except the jellies). They
ought to look adorable that way.

Would the juice be good for making jelly?

Thanks for any suggestions. I'm getting back on the road early tomorrow
and probably won't get to read any responses until Saturday night.

Best regards,
Bob

"I saw miles and miles of Texas..."



Mix with other, sweeter pears to make pear wine -- they'd add a nice bit
of tannin.

Peg