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Pearsauce à la Devlin





Yields
Makes 3 cups; 4 servings

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.

 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)
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories197
% Daily Value *
Total Fat 0.9g2%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.7mg1%
Total Carbohydrate 48g18%

Dietary Fiber 6g22%
Protein 0.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.