Pear juice

Keep it covered in the fridge and use it within a few days; pour out what you need rather than drinking from the carton. Unopened juice can be stored as directed on its packaging.

Yes. Freeze it in a sealed container with room for expansion, or in ice-cube trays for small portions; thaw it in the fridge and shake or stir before serving.

Mix it with sparkling water for a spritzer, or add a splash to a smoothie with ginger and yoghurt. It also works in a pan sauce for pork: simmer it with mustard and a little stock until reduced.

Apple juice is a good swap in marinades, sauces and baking because it has a similar fruity sweetness. For a sharper flavour, use diluted lemon juice with a little water and sweeten only if needed.

Pear nectar is usually thicker and may contain pear purée, added water or sweeteners; pear juice is generally more liquid. Pear nectar has 63 kcal per 100 g, compared with 50 kcal in pear juice.

Cloudy juice keeps more fine fruit particles suspended, so it looks opaque and can feel fuller in the mouth. Clear juice has been filtered more thoroughly; shake cloudy juice before pouring.

Yes. Simmer peeled pear halves gently in pear juice with a cinnamon stick and a strip of lemon zest until tender, usually 15–25 minutes depending on their size and ripeness.