[feistyflavours]

Hello !

I've been offered a load of perry pears.  I'll give wine a go but I make a load of chutneys.  I've usually used eating pears for my recipes but wondered if anyone had used perry ones before ?

Thanks for the help ! 

[arugula]

Hello and welcome.

I'll move your question to the cooking board to give the chutney experts the best chance to see it and reply.

[sunshineband]

From experience when I was much younger and Mum used to use these to make pickled pears:

They tend to stay hard and dry fleshed in comparison to dessert pears. Long slow poaching gave the best results, poking with a long mattress needle to judge the texture during the process.

Never made chutney from them , but I guess the could apply: poach them a bit before adding any vinegar perhaps 

[Mrs Bee]

I have never made any chutney from perry pears but I would think that you could make chutney from them.

Why not try some in a chutney recipe but just make a very small amount so that if it all goes pear shaped and doesn't work you wont have wasted too many ingredients.

If the pears stay firm and in pieces you could use part pears and part bramley apples. The bramleys will give some juicy qualities and the pear pieces will give some bite. Lightly toasted walnuts go well in pear chutneys as an accompaniment to cheese; especially blue cheese.

Spiced pickled pears to eat with cheese would probably work as Sunny said.

You might also use them in farmhouse pickle type recipes.