Ideal pears for sauce have firm flesh and no signs of decay.
Pear sauce is an often overlooked accompaniment with exceptional versatility and a complex flavor profile suited both for savory and sweet preparations. In savory dishes, such as roasted ham, it adds pleasant contrast to the bold flavors and tempers the salt-cured taste. The sauce also pairs well with fruit-based desserts like peach flan, or medium-bodied dessert wines such as port. The type of pear used depends on the time of year. Anjou pears, known for their firm flesh and mild flavor, are at their peak between October and May, while Bartlett pears reach the height of freshness between July and October.
Instructions
1. Peel and core 8 Bartlett or Anjou pears. Cut each in half and roughly chop them. Heat a non-stick pan over medium-high heat for three minutes. Place the chopped pears in the pan.
2. Cook the pears approximately 5 minutes until caramelized and place them in a food processor or blender. Add 6 tablespoons of turbinado sugar to a saute pan and place over low heat.
3. Stir the sugar with a wooden spoon and cook until a light-golden caramel forms; swirl the pan to distribute.
4. Pour 5 tablespoons of heavy cream down the sides of the pan and whisk until smooth. Add the caramel and cream mixture to the food processor or blender.
5. Blend the pears and caramel until smooth. Strain the sauce through a sieve lined with a layer of cheese into a sauce pan.
6. Split one vanilla pod down the center, scrape out the seeds and add them to the pan with the strained pear sauce. Mix to incorporate and place the pan over low heat.
7. Cook the sauce over low heat until it adheres to the back of a spoon.
Tags: over heat, Anjou pears, firm flesh, food processor, food processor blender