Applesauce has been made for centuries in the countries of Europe. This fall, while we were putting up jars of applesauce for the winter, we also experimented with pearsauce. This ended up being my favorite recipe.
4 quarts of boiled and sauced pears (we used a machine, but once the pears are boiled until soft, you should be able to squish them with a potato masher)
1/2 container of apple juice concentrate
1 TBSP lemon juice
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
There are three jars of pearsauce left in our cupboard. I plan to eat one per month, and that is how I will survive until spring's fresh fruit arrives.
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