I know where there’s an abandoned house. Technically I suppose it belongs to a bank, but the bank isn’t keeping up the property. It just so happens that this lot has a couple of pear trees. Oh, these aren’t grocery store pretty pears, these are mottled and ugly cooking pears. I suppose there is a name for them, but I don’t know it. Do you?
In September the pears came into season and the deer were having a field day.
I decided to have one, too.
Would you have been able to resist?
Don’t worry, I left plenty to fatten up the deer.
What does one do with a basket of ugly pears?
You peel them, of course.
Throw the chunks in a heavy pot and turn to medium low. If the pears aren’t super, dripping ripe, add a 1/2 cup of water to get things going.
And then you wait. Go ahead and give it a little stir every once in a while, but this magic takes time. Be patient and let the heat and the pears do their job. Mash a few of the pieces every now and then.
Once the pears have cooked down, you can use a blender if you like things smooth. I like it with big chunks of pear.
If you like you can add sugar to taste and a pinch of cinnamon.
I don’t bother.
The only thing that could have made this better would have been a scoop of vanilla ice cream, but I was pretending to be healthy that day.
If you want to make a quicker version, you can cover the pears with water, bring to a boil, then reduce to a simmer and cook for 20 – 30 minutes.
I prefer to let the pears and the sugars take their time.
If you continue cooking the pear sauce you will end up with pear butter, which is amazing on toast.
This recipe is not suitable for water bath canning.
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