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I have one recipe that might work for you, but it only calls for 3 pears! :-)
Must admit that I haven't made this, but am anxious to do so. Another thought is that you could make cranberry/pear conserve, which definitely freezes well--but if you make it using all 5 pears, you won't have room in your freezer for anything else! Here's the recipe I have:

Pear-Walnut Cake with Honey-Orange Syrup

This is similar to pan d'Espanya (Spanish bread), which is what Sephardic Jews call sponge cake. Brushing the honey-orange syrup over the warm cake infuses it with moisture and delicate aromas. For a second-day treat, try toasting a leftover slice. Garnish with orange rind curls and star anise.

CAKE:
Cooking spray
2 tablespoons all-purpose flour
1 3/4 cups sugar
4 large eggs
3 cups all-purpose flour (about 13 1/2 ounces)
1 tablespoon baking powder
1 teaspoon aniseed, crushed
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 teaspoon finely grated orange rind
1/2 cup fresh orange juice
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups chopped peeled pear (about 3)
1/4 cup chopped walnuts, toasted

SYRUP:
1/3 cup honey
2 tablespoons fresh orange juice

Preheat oven to 375°.
To prepare cake, coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour. Set aside.
Place sugar and eggs in a large bowl; beat with a mixer at medium speed until thick and pale (about 3 minutes).
Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, aniseed, salt, and cinnamon, stirring well with a whisk.
Combine rind, 1/2 cup juice, oil, and vanilla. Add flour mixture to egg mixture alternately with juice mixture, beginning and ending with flour mixture; blend after each addition just until combined. Stir in pear and walnuts. Pour batter into prepared pan. Bake at 375° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; loosen cake from sides of pan using a narrow metal spatula or knife. Place a plate upside down on top of cake pan; carefully invert cake onto plate.
To prepare syrup, combine honey and 2 tablespoons juice in a small saucepan over medium heat. Cook 2 minutes, stirring constantly. Brush warm syrup over top and sides of cake. Cool completely.

Yield: 18 servings (serving size: 1 slice)

My office co-workers fight over the last one when I bring these in

Bartlett Pear Muffins

Amount Ingredient
-------- ------------ --------------------------------
2 cups all purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg -- beaten
zest of 1 lemon
1/4 cup melted butter -- cooled
1 cup mashed pear pulp -- (2 or 3 soft pears)
1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees, F. Sift together flour, sugar, baking powder and salt. Beat together milk, beaten egg, butter and lemon zest. Mix pears and nuts into flour mixture. Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix.

Spray muffin pans with nonstick spray. Fill muffin cups 2/3 full. Bake at 350 degrees F for 20 to 25 minutes, until tops are browned. Remove from pan immediately, and serve warm.

These are still moist and lovely 2 days later and freeze well.

Kathy, those muffins sound great--thanks for sharing! Baboo, let us know how they turn out if you make them!

Make a pear and walnut galette.

if they're perfectly ripe i'd put em in a salad with some stilton and maybe some rocket or baby spinach