Not only am I faced with what to do with the pears, but what to do with the apples. It’s a delicious dilemma.
One of the best ways to combat a large quantity of fruit is to make sauce. It stays in the refrigerator for weeks, and if you’re really ambitious, you can process it into glass jars for winter.
Applesauce is a favorite in my house, so I added pears. And guess what? It works. Pears add a sweeter, more delicate quality to the sauce than straight apples. You can adjust the spicing a little, too. Try allspice or ginger instead of or in addition to the usual cinnamon.
Now what to do with all this great sauce? It’s great just from a bowl, but is also wonderful as a turnover filling if you leave it chunky. Try it spooned over grilled pork chops. Or how about layered with yogurt and granola for a parfait?
Below is more of a formula than a recipe. I have a big Le Creuset pot I fill with fruit then throw in sugar and spices as I see fit. Then I cook it until the fruit is very soft. Adjust the sweetness and puree it or not. That’s it.
Use a combination of apple varieties and pears for the best flavor.
3 pounds ripe pears, peeled, cored, cut into 1-inch slices
3 pounds apples, peeled, cored, cut into 1-inch slices
1 cup water or apple cider
1/2 cup brown sugar
1/4 cup fresh lemon juice
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
Combine all ingredients in a heavy large pot. Bring to a boil. Cover and cook 15 minutes. Uncover and cook until fruit is very soft and mixture is thick, about 15 minutes longer, stirring often to help break down fruit. Adjust sweetness and spicing if necessary. Puree if desired.