Add a batch of pear sauce to the holiday menu this year. It’s easy to make that day or up to a week ahead of time. It’s a wonderful accompaniment to roasted meats, especially turkey.
- 4.5 -5 pounds pears (Bosc or d'Anjou) peeled, cored and sliced
- 1/2 cup water
- 1 tablespoon freshly squeezed lemon juice
- .5-3/4 cup sugar more or less, depending on sweetness of pears
- 1/2 tablespoon ground cinnamon more or less to taste
Place the pears and water in a large, heavy bottomed stockpot. Bring to a boil over medium high heat, stirring frequently. Reduce the heat to low, cover and simmer, stirring frequently, until the pears are soft and break apart easily with a potato masher, about 20 minutes. Mash to the desired consistency then stir in the lemon juice, sugar and cinnamon to taste. Return to a boil, then reduce the heat and simmer uncovered, stirring frequently, until the sauce thickens a bit, about 10 to 15 minutes. Serve warm or at room temperature.
Makes about 6 cups or 12 servings.
Photo by Jodi Miller