Pear Sauce - cooking recipe

Ingredients
    4 -5 large pears, cored and coarsely chopped, with skins still on (about 4 cups)
    2 tablespoons honey
    1 teaspoon vanilla
Preparation
    Cook pears over medium-low heat, covered, for a few minutes until they start to release all their juices. Then uncover and continue to cook until pears are soft.
    Mash or puree to get your desired texture - I like to leave it kind of chunky.
    Stir in honey and vanilla, mix well.
    This will be a rather thin pear sauce, if thicker is desired, then continue to cook for up to an hour or so to evaporate more of the liquid.
    Store refrigerated, tightly covered, for up to 2 weeks.
    May also be frozen.

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