This mead was one of my first successful recipes using fresh fruit, in this case d'anjou pears my wife and I picked in Hood River, OR.
You will need:
5lbs Fresh D'anjou Pears cut into wedges
10lbs clover honey
1cup brown sugar
1cup white raisins
1pack champagne yeast
1tsp gypsum (to harden water should you have soft water where you live)
In brew kettle, heat about 3.5 gallons water until sufficiently hot to dissolve the brown sugar and honey without boiling. Once the fermentables are in solution, cool the "must" to about 70 degrees f. transfer to carboy and pitch yeast, add pear wedges and swirl must to aerate and coat pears.
Pop an airlock on it and let it sit in a cool dark place for about three months before even thinking about racking it off!
Enjoy the finished product in about 6-8 months.