#pearsauce

After making applesauce last week, it occurred to me - why apples?  Why not other fruit?  And so, pearsauce and peachsauce!

Pearsauce

4 pears 2 TB butter 1/4 c turbinado sugar 1/2 tsp ginger 1/2 tsp cloves

Melt butter over medium low heat.  Core pears and cut into chunks.  Add pears, sugar, and spices to the melted butter.  Stir, then cover and allow to simmer until pears are cooked to mush. 

Taste: Four out of five, this turned out well

Difficulty: Low

Time:  Low

Alterations and notes:

I used Bartletts, but I imagine any variety of pear would do.

I felt that turbinado sugar would be a better choice than brown sugar because it's lighter in flavor and wouldn't be too strong.  But light brown sugar might work.

As with the applesauce, I kept the peels and that was fine.

Also much like the applesauce, it’s not required to cover your pan or pot, but it cooks faster.

Peachsauce 4 peaches 2 TB butter 1/4 c dark brown sugar 1/2 tsp cloves 1/2 tsp cinnamon 1/2 tsp coriander

Melt butter over medium low heat.  Remove pit from peaches and cut into chunks.  Add peaches, sugar, and spices to the melted butter.  Stir, then cover and allow to simmer until peaches are cooked to mush. 

Taste: ***Two out of five***

Difficulty: Low

Time:  Low

Alterations and notes: