Home Cooking 4

Sauce from homegrown pears

ChiliDude | Sep 19, 200503:17 PM

A neighbor of ours brought us about 8 pears from the tree in his yard. He suggested cutting into the pears before eating them because no pesticides were used on the pears.

Discretion being the better part of valor, I peeled and quartered them, and put them in acidulated water after each one was peeled. The pear quarters were put in a high-sided saucepan with about 1/2 cup of water & 2 Tbs. of sugar. The pears were heated to a boil and then the heat was turned down to a simmer for about 20 minutes.

The saucepan was temporarily removed from the heat. The pears were mashed manually with a potato masher. A thickener was needed, so I added a couple of Tbs. of tapioca and placed the saucepan back on the burner to simmer some more. Just before finishing off the sauce, I add a liberal splash of Marsala fortified wine. The contents of the saucepan were poured off into 2 plastic containers in case freezing was necessary. One container did not make it to the freezer, the sauce was that good.

This was a new experience for me. The preparation was done by the seat of the pants and imagination. Pears for sauce will be bought once we get back from vacation. I doubt that the 2nd container of sauce will make it to the freezer before we leave in couple of days.

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