I have been experimenting with this for a couple of seasons now and found it works best with Conference pears here in England, it might be different in other parts of the world. It has to be said that I have had mixed results with this recipe due to the differences in the volume of juice.   I prefer to use pears that are ripe and have the most flavour but it does make them all the more juicy,  but even if it doesn’t set to well I have always found uses for the end product. I have used this non setting end product as a topping for  ice-cream or yogurt.  Yesterday using up the last of  a batch of  non setting, I strained the fruit and ginger and this went into Pear … Read entire article »