Submitted by Beth Wallace, Greenbrier, Ark.
• 6 pounds peeled, cored, and finely shopped or crush Bartlett pairs
• 2 C water
In an 8-quart stainless steel stockpot, combine pears and water. Over medium-high heat, cover and simmer gently for 5 minutes. Remove the pan from the heat and skim off any foam. Let stand, covered, for 20 minutes. Strain the pear pulp and juice through a fine-mesh sleeve. Discard pulp. Rinse the sleeve and line with four layers of damp fine-knit cheese cloth. Strain juice into a large bowl, then rinse the cheesecloth and stain again. Transfer juice into a pitcher, cover and regenerate overnight. Carefully pour off the juice without disturbing the sediment in the bottom of the container. Makes 4 cups of juice.
