Originally Posted by avidhomebrewer
1. Pasteurize will be fine.
3. I would add about 7-10# of pears for a typical 5-gallon (about 10% or 10# of honey) batch, seeing as pear is a subtle tasting fruit to begin with.
Not sure which avidhomebrewer is referring to, but to avoid confusion, prickly pears and pears are completely different fruits. Prickly pears grow on cactus.
Some people boil prickly pears and some don't. Charlie Papazian made prickly pear mead famous. He boils the fruit first. I believe he does it because prickly pears can be kinda slimy, which can affect mouthfeel. I've made a few prickly pear meads. I boil the fruit and add pectic enzyme after cooling. I also prefer this sweet, so I use about 20 lbs honey in 5 gallons. The first, and best, one I made had an OG of 1.164.