Vanilla-Spiked Pear Sauce
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Cook time: 
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Makes: 2.5 cups
 
I often feel that pears don't get their due credit, and when they do, we have the tendency to turn them into apples. Here, I wanted to forgo the spice treatment and focus on vanilla, which is often relegated, but shouldn't be, to a background note. If you're not sure how you feel about such strong vanilla, move past it. Just kidding. I love it like this, but 2 teaspoons would be lovely, too.

I've included options for both chunky and smooth sauces. I preferred the smooth, but enjoyed both. Something to keep in mind: sauces always appear thinner when warm. If you want to test this mixture, put a bit on a small plate and stick it in the fridge for a minute or two. You'll get a better gauge of the final texture this way.
What you'll need
  • 4 pounds ripe Bartlett pears
  • water
  • ½ lemon, juiced
  • pinch of kosher salt
  • 1 tablespoon vanilla extract
How you'll make it
  1. Peel and chop pears, working quickly to avoid browning. Fill medium saucepot with ½-inch water. Add pears, lemon juice and a pinch of salt, tossing to combine. Cover: bring to a boil over medium-high heat. Uncover; reduce heat to medium-low and simmer 10-15 minutes, or until cooked and completely soft.
  2. Place strainer over bowl; strain pears. Reserve pear juice for another use (you could bake with it, or do as I did twice: drink it very hot, in peace).
  3. For chunky pear sauce: return pears to saucepot. Using a potato masher, press to combine, leaving some pieces intact. Bring back to a boil and cook 10 minutes more, or until mixture thickens slightly, stirring often, making sure to scrape the bottom to prevent sticking.
  4. For smooth pear sauce: place strained pears in the blender. Let sit 10 minutes to cool. Place lid on blender and using a dishcloth, firmly hold down lid; puree until smooth (always use caution when blending hot liquids - they can easily push the lid off and the mixture out). Return to the saucepot. Bring to a boil; reduce to a slow simmer and cook 20 minutes, stirring often to prevent the bottom from sticking, or until thickened. (See tip above.)
  5. Remove from heat. Stir in vanilla extract. Let cool a bit before serving or completely before storing.
Recipe by at https://www.lifeaswecookit.com/vanilla-spiked-pear-sauce/