Doc_Hillerman
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- Oct 10, 2012
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I'm making a perry for the first time this year. I got the fruit at a u-pick that had two varieties of pear - one bosc and one bartlett (that's about as specific as I can get - I know nothing about pears). The bartletts seemed the sweeter of the two, so I went with a roughly 75:25 barlett:bosc mix, and fired in a few ounces of grated ginger to boot. Does anyone have experience making perry with just one type of pear or the other? I have read that "true" perry pears are inedible, and that edible ones don't make good perry. I am undeterred by this. 
