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Sauce from homegrown pears

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A neighbor of ours brought us about 8 pears from the tree in his yard. He suggested cutting into the pears before eating them because no pesticides were used on the pears.

Discretion being the better part of valor, I peeled and quartered them, and put them in acidulated water after each one was peeled. The pear quarters were put in a high-sided saucepan with about 1/2 cup of water & 2 Tbs. of sugar. The pears were heated to a boil and then the heat was turned down to a simmer for about 20 minutes.

The saucepan was temporarily removed from the heat. The pears were mashed manually with a potato masher. A thickener was needed, so I added a couple of Tbs. of tapioca and placed the saucepan back on the burner to simmer some more. Just before finishing off the sauce, I add a liberal splash of Marsala fortified wine. The contents of the saucepan were poured off into 2 plastic containers in case freezing was necessary. One container did not make it to the freezer, the sauce was that good.

This was a new experience for me. The preparation was done by the seat of the pants and imagination. Pears for sauce will be bought once we get back from vacation. I doubt that the 2nd container of sauce will make it to the freezer before we leave in couple of days.

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  1. I love pear sauce. You actually added too much water which is why you needed a thickner. And,like applesauce you can pake it with out water in the microwave. If you are going to make it stovetop just put in about 1/3-1/2 C. water. This is just to keep them from sticking and burning as they soften. If you are making it in the microwave, just peel, core, and cut up. Place in a bowl or casserole and cover, lid or plastic wrap, microwave on high 6-7 minutes and check for tenderness. When tender mash if you like it chunky or put through a food mill for fine.

    3 Replies
    1. re: Candy

      Thanks for the information. I will try your cooktop suggestions next time I make the pear sauce. The addition of a little Marsala was a nice touch. I think that I like it better than apple sauce.

      I cook with primitive utensils, and use the microwave mainly for reheating. The only preparation for which I use the nuker is polenta.

      My kitchen motto is, "Cook like a peasant, dine like a gourmet."

      1. re: ChiliDude

        Using a microwave to cook the pears is using moist heat, the steam from the pear juice. I prefer it for that reason. No need to dilute the pear flavorwith added water. I have not added marsala but would condsider it or some pear liqueur

        1. re: Candy

          Second the microwave for pears, apples (quinces?). No added water and if you time conservatively until you get the hang of it, no sticking or scorching.