Ginger Pear Sauce
Ginger pears are yummy and a great gift. We have a pear tree, so in the fall I make a bunch of it and refrigerate it (up to a couple of weeks). You can also freeze it (canning is too much work :) It's delicious over pancakes, or eat it like you would applesauce.
The original recipe had LOTs of sugar (2 cups granulated, 1 cup brown). It was too sweet. In my experimenting, I halved it, then halved that again, and it still seemed sweet enough. You can even cut the sugar out completely if you like; then it's more like unsweetened applesauce.
Ingredients
4-5 pounds firm, ripe pears, peeled and chopped
1/2-2/3 cup finely chopped crystalized ginger
2 T fresh lemon juice
1/4 cup granulated sugar
1/4 cup brown sugar
Instructions
Stir together all the ingredients in a large Dutch oven or pot (I use an 8 qt pot). Let stand at room temperature, stirring occasionally, 2 hours (or more). Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce heat to low and cook, stirring often, 1 hour or until thickened and golden. Cool completely, about 45 minutes.
Spoon into 8 (4-oz) jars or airtight containers. Store in refrigerator up to 2 weeks, or freeze longer.
They've been sitting... about to start cooking!
The original recipe had LOTs of sugar (2 cups granulated, 1 cup brown). It was too sweet. In my experimenting, I halved it, then halved that again, and it still seemed sweet enough. You can even cut the sugar out completely if you like; then it's more like unsweetened applesauce.Ingredients
4-5 pounds firm, ripe pears, peeled and chopped
1/2-2/3 cup finely chopped crystalized ginger
2 T fresh lemon juice
1/4 cup granulated sugar
1/4 cup brown sugar
Instructions
Stir together all the ingredients in a large Dutch oven or pot (I use an 8 qt pot). Let stand at room temperature, stirring occasionally, 2 hours (or more). Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce heat to low and cook, stirring often, 1 hour or until thickened and golden. Cool completely, about 45 minutes.
Spoon into 8 (4-oz) jars or airtight containers. Store in refrigerator up to 2 weeks, or freeze longer.
They've been sitting... about to start cooking!
