Using fruit for the first time. Suggestions?

[witko]

I'm doing up a saison on monday morning and I want to bring a good amount of pear flavour to it. I've got 5 pounds of fresh pears to play with. The more research I do, the more confused I get about the best method to add the fruit. I was originally just thinking i'd add the 5 pounds of diced pear into the secondary for a couple weeks. But since then sounds like alot of people suggest that puree is the way to go. Some add at 10 mins in the boil. Some at flameout. Some after pitching. Some in secondary.

So my question is what would the differences be between puree and cubed. And if going with pureed, what's the difference between adding at 10 mins versus flameout vs secondary. I would imagine the earlier you add it the more intense the end result will be and if adding at 10 minutes I don't have to worry about precooking to sanitize.

Any tips on the hows, whens & whys would be awesome.

Cheers!

 

[Bluelinebrewer]

I've not used pears before, but, when I use strawberries in my strawberry blonde, I just cut em up, freeze em, and throw them into secondary. Always had good luck, never had an infection. The freezing causes the cell walls to break down (or something like that) which helps to bring out the fruits flavor! Good luck!

 

[Cyclman]

I would try a small batch first, pear flavor may not be noticeable in a Saison.

I would recommend a cider or perry.