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.
2 pounds ripe pears
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 cup fresh or frozen cranberries or raspberries
1 tablespoon grated fresh ginger
About 1/4 cup sugar
1 tablespoon vanilla
1/4 cup crème de cassis (optional)
How to Make It
Peel and core pears. Cut fruit into 1/2-inch chunks.
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.
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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