Yield
Makes 3 cups; 4 servings

Because the Devlin children love applesauce, Patti Devlin figured pears from the trees in their garden might fare well given similar treatment. Voilà - pearsauce! Serve this red-hued sauce by the bowl, with roast pork or poultry, or over vanilla ice cream. For adult occasions, Devlin adds crème de cassis.

How to Make It

Step 1

Peel and core pears. Cut fruit into 1/2-inch chunks.

Step 2

Place pears in a 2- to 3-quart pan. Add lemon peel, lemon juice, cranberries, ginger, and 1/4 cup sugar. Mix, cover, and stir occasionally over medium heat until fruit is tender when pierced, 10 to 15 minutes.

Step 3

Add vanilla, crème de cassis, and more sugar, if desired. Serve warm or cool. If making ahead, cover and chill up to 3 days.

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