I have an incredibly productive Asian pear tree and this year’s crop will be insane — I thinned the fruit and have at least a hundred small (1 to 1.5″ diamter), underripe pears ready for the compost. Someone on r/cooking suggested I ask about potential uses here — they suggested making umeshu, which sounds like an interesting option. Thoughts?
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Those look perfect for Umeshu. Stick some holes in them with a toothpick and add some rock sugar… Pour some shochu/vodka over it… and let it sit sealer in a mason jar for 6+ months (shake occasionally).
Make sure to put it in a cold/dark place tho… fridge works during summer.