Pear Sauce

What did we do with all of our pears? Well, we dehydrated some of them. Now we have a big bag full of dehydrated pears, and we shall see what happens to those later...


But for the remainder of the pear bounty: pear sauce.


Making pear sauce is like making apple sauce. Only with pears, you see.


So you get a whole giant big bowl of pears. These pears need to be peeled, cored, stemmed, and roughly chopped. It looks like a lot of work, but that's because it involves a lot of standing and repetitive motions.


I got maybe twenty to twenty five pears, and I added the juice of one medium lemon, and a half of a cinnamon stick. They were so sweet that I didn't need to add any sugar.


Then, you cook...


...and cook...


...and cook down the pears into a delicious concentrate. I hit mine with the immersion blender at the end so it would be a smooth consistency. Nothing wrong with chunky, this is entirely a personal preference.


We ended up with about 4 cups of sauce. I froze half, and we had some of it on our oatmeal this morning. It was delicious!