Getting Sauced

Before

So, I was hanging out with my parents at their B&B in Wolfville, when offered a box full of pears from the garden there. Who was I to refuse such a generous offer from the lovely couple at Tattingstone Inn. I took them happily with me, back home to my little kitchen and conjured up a plan. Instead of studying for the evening, I decided to painstakingly cut out every beautiful imperfection, bruise, seed, stem and skin to simmer down to a perfect sauce. Three hours later I ended up with three pints… THREE PINTS…. of exquisite pear sauce. Perhaps not the most economical of time spent to product produced, but nice to have them sitting on the shelf, put up for winter, and a special occasion.

Pear Sauce

Pears, a lot of them, washed, cut, cored, skinned, quartered (or eigthed)

Dash of lemon juice

3-4 Cloves, whole

1 Pinch of nutmeg, ground

1 Quill of Cinnamon (I mean cinnamon, not that cassia stuff)

Simmer everything in big pot and mush the pears on the side of the pot as they get mushy, about 40 minutes, depending on the variety of pear. Simmer until much of the water has evaporated out and it resembles a thick sauce (similar to the consistency of apple sauce, though likely a bit more runny in the end). Fish out the whole cloves, the cinnamon, and any other noticeably solid matter and evenly distribute into clean mason jars. Process the jars in a boiling water bath for 20 minutes each and leave on the counter overnight to allow the seals to seal. Check in the morning if any of the lids have popped. If they have, eat them immediately, if not, stash the jars somewhere safe for subsequent savouring. Enjoy!

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One response to “Getting Sauced

  1. Whoa…a couple of those pears have two blossom dimples!

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