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If you have not yet made a batch of pear-sauce, you need too. I was lucky enough to be given a an abundance of pears and decided to make pear-sauce. Some of you might be thinking, “Isn’t pear sauce a bit on the ‘grainy’ side?” Yes and No. It’s not as smooth as applesauce but it was smoother than I expected. The grainy texture didn’t bother me and since I had planned to use it as a substitute for oil in recipes, it was fine. Give it a try and see what you think.
Last week-end, I stopped at my local apple orchard to pick up some apples. The name of the orchard is Everflow Orchard The owner and I were talking and I asked him if he had any pears left. He said, “Wait right here, I’ll be right back.” A few minutes later, the owner returned with 2 huge bushel baskets full of pears. He asked me how many pears I needed and then said, “I’ll give you all of them for $5.00. Do you want them?” Well, heck yeah! I came home with 2 bushel baskets full of pears and a bag of apples. Most of the pears were ripe and
needed to be used right away. “Pear-sauce” immediately came to mind.
Pear Sauce is a super alternative to applesauce.
- 10 to 20 pears peeled, cored and cut into chunks
- 1/4 cup water or apple juice
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon vanilla extract, optional
Combine pears, water or juice, lemon juice, cinnamon, ginger and vanilla extract in a large saucepan. Bring to a boil, reduce heat to medium low and simmer until pears are tender, 30 to 45 minutes. Using an immersion blender, process pears until smooth. Once cooled, pour into air-tight containers and store in the refrigerator for up to one week.