Remember when we first moved in and our poor little pear tree struggled to bear fruit? The land was so overgrown and neglected that it almost died on us. Well, it seems to be a lot happier now:
You go pear tree! Way to come back! I look forward to next year when it’s had a chance to soak up some of the winter rain and get a nice pruning in the spring… it’ll look so beautiful, right? I surrounded it’s companion tree that was planted about 15 feet away with fencing – a Red Bartlett Pear tree that needed protection because of it’s size. But I didn’t worry too much about the yellow pears (which I think is a Yellow Bartlett?), the deer nibble on what they can reach and quickly move on. Not much harm done.
So, what should I do with a big basket of sweet, juicy pears? Hmm. Well golly, from now on I can’t wait too long to decide – half the basket was eaten before I could make up my mind! But it doesn’t matter, I’ll just do a very small batch of pear sauce and not tell anyone about it. 🙂
Dee Dee’s Walnut-Pear Sauce
6 large or 7 small ripe pears, halved and cored
1/2 cup water
1 tablespoon lemon juice
1-2 tablespoons ground walnuts
sugar to taste
dusting of cinnamon
Makes one half-pint.
Simmer the pears (very low heat) in the water and lemon juice until super mushy. Run the pears through a food mill and return to the pan.
Using a grinder (or blender, etc), grind the walnuts as fine as possible, but just before they turn into butter!
Add one tablespoon of ground walnuts and taste. Begin adding more walnuts, sugar and lightly dust with cinnamon to taste. I ended up adding two tablespoons of walnuts (because they make me happy) and two tablespoons of sugar. Simmer for another 10 minutes.
Refrigerate and eat this up within a couple of weeks (or before someone else gets to it first). Delish!
Tip: Pecans or almonds would be a great alternative. And you can also switch out the white sugar for brown or maybe honey. Anything goes as long as you like it!
Tip: Use this as you would applesauce: In oatmeal, in a muffin mix, as lunch pail treat or let it compliment your pork dish. Bon appetite!
Tip: I cannot recommend canning this using the water bath method because of the added walnuts. I would personally leave them out if canning and treat this like a basic applesauce recipe. Be safe, not sorry!