by apartmentcooker
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my 71 recipes »
apartmentcooker's Notes:
4 pounds pears, peeled, cored, and chopped Ask a question about this ingredient
3 tablespoons lemon juice Ask a question about this ingredient
1/3 cup water Ask a question about this ingredient
1 cinnamon stick (about 1" long) Ask a question about this ingredient
pinch freshly grated nutmeg Ask a question about this ingredient
1/2 vanilla bean, scraped Ask a question about this ingredient
In a large saucepan, toss the pears, lemon juice, and water together. Bring the mixture to a simmer over medium heat. Add the cinnamon, nutmeg, and vanilla.
Ask a question about this stepContinue to simmer, stirring occasionally, until the pears are soft and broken down, about 30-35 minutes.
Ask a question about this stepRemove the cinnamon stick and vanilla bean. If you like a chunky texture, you can leave it as is. I hit it a few times with my immersion blender until it was bit more applesauce-like.
Ask a question about this stepIf you want to can the pearsauce, ladle it into sterilized jars, leaving 1/4" headspace, top with lids and rings, and process in a boiling water canner for 15 minutes. You can also refrigerate/freeze the pearsauce. Canned, it will keep 6-9 months. In the fridge, up to 1 month. Frozen, up to 4 months.
Ask a question about this step
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
