I now use all the pears I get to make Blackberry & Pear wine, as it's better better than either individually:
5 lbs chopped, skinned ripe pears (I've put skinned, but I normally press the juice out with a fruit press).
3 lbs blackberries
1 Kilo sugar
6 pints water
1 teaspoon General purpose yeast
1 teaspoon Yeast nutrient
1 teaspoon Pectalase
Tip blackberries into a bucket, cover with boiling water and squash thoroughly with a potato masher, add chopped pears, mash again, then add remainder of water. Cover with cloth (unless it has a lid). When below blood heat add pectalase, leave 24 hrs, then add yeast nutrient and yeast.
Stir 2/3 times a day for 5 days, then strain onto sugar, dissolve and pour into demijon TO THE SHOULDER and fit airlock. Keep enough in a bottle (with airlock) to top after initial vigourous ferment dies down -This one tends to spray out/blow the tops of airlocks off if filled too much. It produces a heavy sediment which can be racked off whilst still fermenting and topped up with cooled, boiled water.
Ferment out, rack off sediment, leave 6 months then bottle/taste. It produces 6 bottles of good red wine with an alcohol content of about 13% for about £1 (instead of say nearly £30 for a case of Hardys Banrock Station!).Freezing the blackberries & chopped pears overnight will help break down the fuit & release juice.