My CSA basket for the past three weeks contained a bag full of 10-15 pears. They looked pretty beat up (because they are fresh off the farm) and they were pretty tough. I left them in the fridge and then on the counter for a week hoping that they would ripen, but it seems that they are just a very very hearty pear. Isla June will eat them just fine, but not me. :)
On the hunt for what to do with them, I came across a few recipes for apple or pear sauce. It seemed easy enough. After looking through quite a few tutorials, I figured that I could put a few of the tips together and make my own.
The hardest part of this was cutting up 20+ pears. I started the process at 9 o'clock at night and still made it in bed by 10. So, it wasn't too bad.
15-20 Pears (cored, sliced and then diced)
Ground Cinnamon- 1Tbs
Ginger - 1tsp
Nutmeg - 1 tsp
Cloves - 1/4 tsp
Lemon Juice- 2 Tbs
*Honey- 1/4 C OR Brown Sugar- 1 cup
I cooked mine overnight (12 hours) It comes out chunky but very soft. If you want to take the chunks away, you could blend it very easily.
While still a little hot, I put the finished mixture in my caning jars and put the lid on. The heat helped to "seal" them without needing a boil. But, we ate it so quickly it's not like I was worried about any of it spoiling.
We added the sauce to:
- Vanilla Ice Cream
- Vanilla Yogurt
- Over Pancakes/Waffles
- On Toast