I received a lot of Asian pears, and figured they would last longer if I made them into jam.-If you prefer a chunky texture, cut all the pears into wedges. If you prefer it smooth, grate.-Adjust the amount of sugar according to the sweetness of the pears.-Our microwave heats at 500W. Adjust the time to suit your microwave. Recipe by Nanaha778

With this year's scorching heat, I have a tendency to buy popsicles, but I'm concerned about the sugar content and our household budget, so, I tried out different homemade sorbets. When I used a overripe Asian pear, it turned out just like the popsicles sold in Japan! My child and I are both hooked on these.① The lemon juice is added to help sustain the coloring and also for the flavor. The lemon will detract from the sweetness of the pear, so be sure not to put too much in.② Even for bruised or dull Asian pears, this is a tasty recipe!③ The sweetness of Asian pears is tasty enough, but for those who prefer more sweetness, add more sugar. For 2 servings. Recipe by cafepanda

I was given a lot of Asian pears, so I made this jam.The only hint is probably just to not let it burn. Just let it simmer until it reaches your preferred consistency.Adjust the amount of sugar based on the sweetness of the fruit. Recipe by KUNKALANI

I've loved pears since I was a child. They are delicious fresh, but I wanted to use them when cooking both sweet and savory dishes, so I made a compote.Since the pears will be simmered, choose pears that are on the firm side. You can serve the compote with ice cream, chop it up and put it in yogurt, or use it for hors d'oeuvres, tarts and other sweets. Recipe by Usagi no Cima.

Asian pear and yogurt make a great tag team, so I combined the two for this tart.Pears are juicy and sweet as they are, so you can enjoy this tart without having to turn the fruit slices into a compote. Use your preferred recipe to prepare the tart crust.Adjust the baking time and temperature to your oven. Recipe by Maria358

Shinkou-nashi variety Asian pears are huge, and weigh more than 1000 g per fruit. My husband and I couldn't finish one between the two of us, so I cooked the leftover half to top plain yogurt. This is really easy, and healthy too. You just need 6 grams of granulated sugar for the caramel.You only need one pan for this. After mixing the pear, caramel and rum sauce, cover with a piece of aluminum foil and let the flavors permeate the pear with residual heat. We like to have it on plain yogurt sprinkled with cinnamon powder. Recipe by Ekekohonnpo

Growing up, I called them “apple-pears” cuz they’re shaped like an apple but taste like a pear. Granny always made jelly, preserves and sweet pears for later use in the year. #august2026

This is a recipe that my family and friends are always happy to eat! It also looks great, so you can use it as a gift, too.When lining the pan with the pear slices, think about how it will look when you flip it over. If the core side is on top and skin side on bottom, it looks great.This time, I made a small cake, but if you want to make a bigger one, try doubling all the cake batter ingredients. (Recipe by Hanakotton)

I used some bruised peaches to make compote. You can eat it plain, but I also recommend using it to make tarts or jelly. Here are the peach compote pieces with yogurt in a different dessert recipe.-In Step 2, if your peaches are soft, be careful not to simmer them for too long.-If you're making a lot at once, you can boil the peaches whole. If boiling whole, extend the boiling time a little. If you want to store the compote for a longer time, increase the amount of sugar and store in a sterilized jar. The amount of sugar in this recipe is reduced, so enjoy as soon as possible. Recipe by Yuuyuu0221

I received many peaches, so I made them into a compote before they went bad.Additional note: I added the simmering time.It depends how ripe the peach is, so cook until soft enough to poke through easily with a chopstick. Recipe by Shinamoro-rus

I made this easy and simple flavoured compote because I wanted to make a cake using peach compote. Recipe by Bypy

I bought lots of peaches, so I wanted to use them while they were still fresh.If the peaches are ripe, you should be able to slightly reduce the simmering time; feel free to make adjustments as you like.If the skin has a deep colour, simmering the peaches with their skins gives the compote a beautiful pink colour (when using white wine).I recommend serving these the following day. Recipe by Pu-kosan