Pear Sauce Food

PEAR SAUCE

Steps:

• In a medium saucepan with a lid, combine pears, 1/4 cup water, lemon zest, and 1/8 teaspoon coarse salt. Bring to a simmer over medium heat. Cover, and cook until pears are soft, 10 to 12 minutes. Uncover, and coarsely mash with the back of a spoon. Continue cooking until most of the liquid has evaporated, about 5 minutes.
• Transfer mixture to a food processor, and blend until smooth; add lemon juice and honey to taste. Serve warm, or let cool, then cover and refrigerate up to 1 week. Use as you would applesauce.

SPICED APPLE-PEAR SAUCE

Steps:

• Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and cook until the apples and pears are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture and add the remaining tablespoon of sugar if desired.
• Remove the sauce from the heat and stir a few times until the sauce is well combined with small chunks. Cool to room temperature. Remove the cinnamon sticks and serve. (For a smoother sauce, remove from heat, remove the cinnamon sticks and then whisk the mixture until smooth before cooling.)

STEVE'S FALL PEAR SAUCE

Steps:

• Combine pears and water in a pot; bring to a boil. Reduce heat and simmer until pears begin to break down, about 25 minutes. Stir lemon juice and cinnamon into pears. Blend pears with a hand blender or by transferring to a blender until smooth.

PEAR SAUCE

Steps:

• Cook pears over medium-low heat, covered, for a few minutes until they start to release all their juices. Then uncover and continue to cook until pears are soft.
• Mash or puree to get your desired texture - I like to leave it kind of chunky.
• Stir in honey and vanilla, mix well.
• This will be a rather thin pear sauce, if thicker is desired, then continue to cook for up to an hour or so to evaporate more of the liquid.
• Store refrigerated, tightly covered, for up to 2 weeks.
• May also be frozen.

PEAR SAUCE

Steps:

• Mix all ingredients in a sauce pan over medium heat.
• Bring to a boil.
• Cook 10-15 minutes or until pears are tender.
• Puree in blender and store in fridge or freezer.

ROASTED PEAR SAUCE

Steps:

• Split the pears in half and cut out the core. Brush the flesh with 2 tablespoons olive oil and place face down on a hot grill. Wrap the garlic and shallots in an aluminum foil pouch, pour in 2 tablespoons olive oil along with a little bit of water to create steam and seal. Place the packets on the hot grill and roast until soft, about 15 minutes. In a saucepan, combine remaining oil, chicken broth, rosemary and vinegar. Add the grilled pears, roasted garlic and shallots to the saucepan. Cook until the mixture reduces by half. Transfer the sauce to a blender and puree until smooth. Serve with Leg of Lamb.

CHICKEN WITH PEAR SAUCE

Steps:

• Heat oil in a large skillet over medium heat. Rub chicken breasts with salt and white pepper. Place chicken breasts in the hot skillet, and cook for about 10 minutes on each side, until the juices run clear.
• Meanwhile, place bacon in a saucepan over medium-high heat, and cook until crisp. Remove bacon, and drain grease, leaving about 1 tablespoon in the pan. Stir in some of the chicken broth, and scrape any bacon bits stuck to the pan. Pour in the rest of the broth, and bring to a boil. Boil for 5 minutes. Add pears, and boil for 5 more minutes.
• In a small cup, mix together the cornstarch and water. Pour the mixture into the saucepan along with the green onions. Allow the sauce to boil until thick and bubbly, about 2 minutes. Crumble bacon into the pan. Serve sauce over chicken.

CARROT AND PEAR SAUCE

Steps:

• Stir carrots, pears, water, sugar, and cinnamon together in a saucepan over medium heat. Cover the saucepan with a lid and cook until carrots are soft, 15 to 20 minutes. Cool and mash with a fork or potato masher to desired consistency.

APPLE-PEAR SAUCE

Steps:

• Toss together the apples, pears, 1/4 cup water, maple syrup and 2 teaspoons cinnamon in a large pot with a heavy bottom (a Dutch oven works great for this). Cover and cook, stirring occasionally, over low heat, until the fruit are very tender, about 45 minutes or up to 1 hour. Stir in the lemon juice and use a potato masher to smash to your desired consistency. If you like a completely smooth, pureed sauce, use an immersion blender to blend until smooth. Taste and add additional cinnamon to your liking.
• Serve warm, or cool completely and store in sterile jars with tight-fitting lids up to 1 week in the refrigerator.

PEAR SAUCE WITH GINGER AND RED WINE

Steps:

• Immerse 4 large jars in simmering water until pear butter is ready. Wash lids and rings in warm soapy water. Preheat oven to 400 degrees F (200 degrees C).
• Mix pears, red wine, sugar, and ginger in a large bowl. Spread on a large baking sheet.
• Bake in the preheated oven, stirring every 20 minutes, until pears are soft and mushy, about 2 hours.
• Pack pear butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.

PEAR BARS WITH PEAR SAUCE

Steps:

• Combine flour, sugar, baking powder, cinnamon, soda, salt, and cloves. Mix well.
• Stir in eggs, oil, and pear sauce till well mixed.
• Spread batter in sprayed 9 by 13.
• Bake at 350° for 25-30 minutes or till center tests clean.
• Sprinkle with powdered sugar, cut into bars and serve with ice cream or whipped cream and extra pear sauce.
• For pear sauce:.
• Mix all ingredients together in a sauce pan over medium heat.
• Bring to a boil.
• Cook for 10-15 minutes till pears are tender.
• Puree in blender .

ROAST PORK WITH PEAR SAUCE

Steps:

• Heat oven to 240C/fan 220C/gas 9. Dry the skin of the pork with kitchen paper, then rub with the oil and season generously with sea salt. Sit the pork in a roasting tin, then roast for 20 mins. Reduce the heat to 190C/fan 170C/gas 5 and continue to roast the pork for 1 hr 20 mins until cooked and skin has turned to crisp crackling. If the skin isn't crisp enough, turn the oven back up to 240C/fan 220C/gas 9 for a further 10 mins.
• While the pork is roasting, make the pear sauce. Heat the butter in a saucepan and sizzle the pear chunks and fennel seeds together until they start to brown. Add the perry or cider and sugar. Bubble everything down until the perry is reduced and has become sticky and caramelised, and the pear is tender and starting to collapse. If the pears don't break down, use a potato masher to mash into a rough purée. Serve the sauce in a bowl alongside the pork with your favourite side dishes.

HOME-STYLE PEAR SAUCE

Steps:

• Combine pears, water and lemon juice in a heavy bottomed 8-quart pan.
• Bring to a boil, stirring often.
• Reduce heat, cover and simmer until soft, stirring often (about 30 minutes).
• Add sugar and cinnamon, bring to a boil.
• If too chunky put it thru a food mill.
• Fill prepared hot jars with hot sauce, leaving 1/2-inch headspace.
• Gently run a narrow nonmetallic spatula between sauce and jars to release air bubbles.
• Wipe rims clean; top with hot lids, then firmly screw on bands.
• Process in boiling water bath for 15 minutes for pints, 20 minutes for quarts.
• You may want to change the amount of sugar depending on your taste.

GINGER PEAR SAUCE

Steps:

• Peel, core, and finely chop fresh pears. In a saucepan simmer fresh pears, nectar, dried pears, sugar, butter, ginger, lemon juice, cinnamon stick, and a pinch of salt until pears are tender, about 25 minutes. Remove pan from heat and stir in vanilla. Discard cinnamon stick.
• Force pear mixture through a food mill or ricer, or in a food processor purée to desired consistency.