Serve this as you would applesauce - with ham, pork, or by itself.
8 cups sliced peeled Anjou, Bartlett, or Bosc pear (8 large pears)
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
1/4 cup sugar
2 tablespoons chopped crystallized ginger
2 tablespoons brandy or apple juice
How to Make It
Combine first 3 ingredients in a bowl; toss well to coat. Place a large nonstick skillet over medium-high heat until hot. Add pear mixture; cook 2 minutes, stirring occasionally. Cover, reduce heat, and simmer 15 minutes. Increase heat to medium-high. Add sugar and crystallized ginger; cook 5 minutes or until the liquid almost evaporates. Remove from heat, and stir in brandy.