Saturday, April 16, 2016


~ Two Peas & Their Pod

8-10 pears, peeled, cored, and cut into 1-inch pieces
1/4 c. water
2 t. lemon juice
1 t. cinnamon
1/2 t. ginger
1/2 t. vanilla

Combine all ingredients in a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, 20-25 minutes or until pears have softened. Depending on your texture preference, use a potato masher to mash pears for a chunky sauce or an immersion blender for a smooth one. The sauce will keep in the refrigerator for one week and can also be frozen or canned.

Notes: I normally make pear sauce with nothing but pears, including skins because I always puree it at the end, but this is a tasty way to kick things up a notch.

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