Hi, Melissa. You could use any of the recipes that you have for
boiling on raw fruit. One of the things that I do is to core. and
segment the pears, and put them in a lemon juice wash made with 1/4 cup
LJ to quart of water (the "wash water" can also be added to the wine).
Freeze the fruit immediately until ready to use (cores to). When
you're ready, put the fruit wedges into a blender and puree (do not
puree the cores, gently crush them so as not to break the seeds).
Add the appropriate amount of pectic enzyme, acid, a can of
Welche's white grape juice per gallon of puree (add only one can of
water per can of juice), and yeast.
Pour the puree into straining bags while they're in the primary,
and cover. Squeeze the bags at _least_ daily and after about a week,
press the must from the bags and rack as you would normally.