I work at a botanic garden and recently got a hold of some ornamental pears. The name of the pear is Pyrus ussuriensis 'Mordak'. The pears are about the size of a golf ball, sour like a lemon, and have tannin levels that will dry your mouth out. If you have ever tasted an acorn, this is about the same. They smell strongly of fresh ripe pears.
I have made many batches of cider in the past, but have never made a perry. I have about 4 one gallon freezer baggies full of these in the freezer. I do not have enough to do a true perry, but I was thinking of using some of these with a batch of apple cider to both add flavor and tannins.
I currently have 3 gallons of fresh pressed cider from Michigan(mainly 'Golden Delicious'), and 3 one gallon bags of the crabapple Malus 'Dolgo' to work with.
Anybody have any ideas on how I should use these. Remember, they are incredibly tannic. Any and all ideas will be considered and appreciated. Except shipping the pears to your house.