Pearsauce à la Devlin
Because the Devlin children love applesauce, Patti Devlin figured pears from the trees in their garden might fare well given similar treatment. Voilà - pearsauce! Serve this red-hued sauce by the bowl, with roast pork or poultry, or over vanilla ice cream. For adult occasions, Devlin adds crème de cassis.
How to Make It
Step 1
1
Peel and core pears. Cut fruit into 1/2-inch chunks.
Step 2
2
Place pears in a 2- to 3-quart pan. Add lemon peel, lemon juice, cranberries, ginger, and 1/4 cup sugar. Mix, cover, and stir occasionally over medium heat until fruit is tender when pierced, 10 to 15 minutes.
Step 3
3
Add vanilla, crème de cassis, and more sugar, if desired. Serve warm or cool. If making ahead, cover and chill up to 3 days.
Ingredients
2 pounds ripe pears
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 cup fresh or frozen cranberries or raspberries
1 tablespoon grated fresh ginger
About 1/4 cup sugar
1 tablespoon vanilla
1/4 cup crème de cassis (optional)
Directions
Step 1
1
Peel and core pears. Cut fruit into 1/2-inch chunks.
Step 2
2
Place pears in a 2- to 3-quart pan. Add lemon peel, lemon juice, cranberries, ginger, and 1/4 cup sugar. Mix, cover, and stir occasionally over medium heat until fruit is tender when pierced, 10 to 15 minutes.
Step 3
3
Add vanilla, crème de cassis, and more sugar, if desired. Serve warm or cool. If making ahead, cover and chill up to 3 days.
Search All of Sunset's Recipes
The Latest
It’s Always a Party at This Colombian-California Restaurant in Oakland
