Staying
with the in-laws in September meant we got to pick pears from the
same trees my husband picked from when he was a kid. Watching father
and son go pear picking is just too sweet, especially because Peanut
tends to stand in wooded areas and shout out with delight “we're in
the forest!” Never mind that adults see a little strip of trees and
bushes squished between a residential parking lot and a horse
pasture. As far as Peanut's concerned, it's a forest, and he's right.
I
quickly discovered that I had a bit of a problem on my hands. Say you
convince your husband that taking a 2-year-old pear picking is a
great way to spend an hour or so. Say they come home with a bucket
full of pears. What does one do with the pears? It's a lot of pears.
How about pear sauce? If apples make applesauce, pears must make pear
sauce. So I gave it a shot and wow – the results were delicious! So
good that they came back a couple days later with two buckets of
pears.
Basically,
it came down to peeling pears and putting them in a pot with a tiny
bit of water, a few lemon peels (preserve color), and a few cardamon
pods (my inspirational moment). They were fairly hard and took a lot
longer to cook than apples, but when they were soft I ran a hand
blender through it and called it quits. It would be nice to try it
with a food press to get more texture. I'm also planning to cook it
down a bit next time so it's less damp when it comes out of the
freezer.
Pear
Sauce with Cardamon
2-3
lbs pears
lemon
3
cardamon pods
Peel,
core, and cut the pears into chunks. Put the pears into a good sized
pot. Use a vegetable peeler to cut three thin slices of peel from the
lemon. Add lemon peel and cardamon pods to pot. Cook on low heat for
about an hour. Blend or mash as you wish. Cook down a bit more if you
want a thicker sauce. Eat warm or cold. Freezes well.
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