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Prep 5 mins
Cook 1 min
Pear sauce has the same texture as applesauce. It's good served over berries, gingerbread, spice cake, or pancakes. Or enjoy it plain-- just like applesauce!
- Combine first 3 ingredients in a container of an electric blender; process until smooth.
- Combine pear mixture, sugar, cornstarch, and water in a medium saucepan.
- Bring to a boil; reduce heat, and cook, stirring constantly, 1 minute.
- Remove from heat; cool.
- Yield: 2 2/3 cups.
I made this to serve on biscuits for breakfast today. Noting previous reviewers' comments about the thinness of the sauce, I tried to compensate by cutting the amount of water in half. But it was still kind of thin. (Maybe this was because I omitted the lemon rind.) Since I was using this on biscuits, it didn't matter too much though. The biscuits helped soak up some of the excess liquid. Maybe next time, I will play with the amount of cornstarch and see what happens. I'll let everyone know how it goes if I get around to it. Thanks!
I only had this plain today, and it tasted really good, but I think I might try it on some ice cream next time, maybe with a tiny bit of caramel added. I think I might cut back on the water a bit next time too, because I would like it a little thicker. Just for kicks, I added a bit of Angostura bitters to the finished sauce (I made sure to taste it before adding it, though; it was good without, but I just thought the bitters would add a nice extra dimension). This is a nice change of pace from the usual homemade applesauce. I'll be making this again, but in a bigger batch next time so I can share with everyone. Thanks for posting!
This was quite good but not really what I was expecting. The sauce is much thinner and more flavorful than applesauce, mostly from the delightful twang of the lemon. While it is think enough to coat a spoon, it would not hold a shape as apple sauce would. To get that king of consistency, one would need to cut the water in half. I only used 1/4 cup of sugar as my pears wer especially sweet. I served mine for dessert with raspberry sorbet and fresh raspberries. For breakfast tomorrow, it will adorn my oatmeal along with some chopped pears. Thanks Sharon.