Pear sauce from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More (page 115) by Cory Schreiber and Julie Richardson

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Notes about this recipe

  • fultre on January 18, 2022

    Delicious, and worth harvesting extra pears to make. Used boiled cider in place of reducing cider.

  • hillsboroks on August 26, 2014

    Thanks to Eliza's note I went out and gathered all the windfall pears from our little pear tree this morning and made three batches of this pear sauce. It has a lovely flavor with the spices and vanilla added to the pears. I did not do the reduced cider but rather cooked the pears like I do applesauce. I added 1 Tbls. lemon juice to each batch of pears to help prevent browning. I also added 2 Tbls. water and the 2 Tbls. sugar before cooking. I put the whole spices into a little cloth spice bag and added them to the pot. I simmered it all in a heavy pot on medium low heat for 20-25 minutes. I used my potato masher to help mush up the cooked pears. I am planning to freeze it in 2 cup containers to use this winter so I can try the bundt cake that calls for this pear sauce.

  • eliza on August 23, 2014

    I make this pear sauce each year with foraged pears. I really like it because of the added spices. I've never made the cake that comes next in the book, but I have used it in many recipes that call for applesauce with great results. In the slow cooker, you can cook it so easily; I omit the cider and the sugar when I do it this way, and double or even triple it. Also freezes very well to be used in recipes later.

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