How should I use pears frozen w/ sugar?

The pears are frozen in tupperware containers, with about 3 cups of pear slices to 1/3 c sugar. We have tried making pear crisp a couple of times, but the pears release a prodigious amount of liquid/syrup as they thaw, and seemingly even more as they cook. This liquid then soaks into the crisp topping, resulting in a sticky and non-crisp (if not un-tasty) mess.

So my questions are:

1. Is there a good way to make a crisp/crumble with frozen pears, that accounts for the large amount of juice released by frozen fruit?
2. What other desserts can we make with frozen pears? Bonus points if they can be made easily on a weeknight with household ingredients.

The pears are frozen in tupperware containers, with about 3 cups of pear slices to 1/3 c sugar. We have tried making pear crisp a couple of times, but the pears release a prodigious amount of liquid/syrup as they thaw, and seemingly even more as they cook. This liquid then soaks into the crisp topping, resulting in a sticky and non-crisp (if not un-tasty) mess.So my questions are:

Back in the fall, a friend gave us about 10 pounds of pears from their tree, which had given them a bumper crop. Not knowing what to do with 10 pounds of pears immediately, we consulted the internet, and decided to peel, slice, sugar, and freeze them. Now we're trying to figure out what to do with them. Complicating factors is that they release a lot of juice when they thaw.