It was stubborn.
I was inpatient.
I worried it was undernourished, so patted compost at its base.
I wondered if it just needed more love, so whispered sweet nothings to its tender trunk.
I fretted that it was thirsty, so poured tintures over its roots.
I feared birds would rob us of its fruit, so fastened reflective ribbons to its branches.
This year, our tree finally bore fruit.
It was exciting.
What to do with so very many pears.
More than we could eat out of hand.
And we are all rather fond of applesauce.
So why not pear sauce?
We gathered our pears and cut them into cubes.
piled them into a pot with maple syrup, ginger, and cinnamon
cooked them until tender
and whirled them into a delicate sauce
It was delicious.
We had a lot, so shared it with friends…
including one who was very under the weather.
She said Maple Ginger Pear Sauce was exactly what the doctor ordered.
She thanked me.
I think we need to thank the tree.
(A couple of side notes: I gave the folks at Bird, a super cool shop in Brooklyn, a sneak peek at this recipe last week. They put it up on their site along with a handful more photos. Have a look here if you like. Also, I’m announcing a fun cookbook giveaway later in the week, so stay tuned.)
Maple Ginger Pear Sauce
Juicy ripe pears are cooked down with a swirl of maple syrup and a fragrant hit of ginger into a delicate, flavorful sauce that’s excellent both warm and cold. It makes a comforting snack eaten straight up, or is tasty with a spoonful of Greek yogurt for breakfast or alongside a pork roast for dinner.
• 8 large ripe pears, peeled, cut into 1 inch cubes (about 8 cups)
• 2 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 cup water
Put the pears, maple syrup, cinnamon, ginger, and water into a medium pot, stir well, and set over high heat. When the liquid comes to a boil, drop the heat to low, cover the pot with a lid, and simmer.
Cook the pears, stirring occasionally, until they are tender enough to mash with a fork, about 20 minutes. Be sure that a little liquid remains in the bottom of the pot at all times. If not, add a tablespoon or 2 of water as needed. If quite a bit of juice remains when the pears are nearly cooked, remove the lid and turn up the heat so excess liquid evaporates.
Transfer the pears to a blender or food processor and puree until silky smooth. Pour into a bowl or storage container and refrigerate. The sauce will firm up as it cools.
Makes about 4 1/2 cups