I had big plans for this pear sauce, first of all, I was going to make a pear version of this cake with vanilla, and then I was going to use it as a sauce with a chocolate tart but none of these happened. My husband came home, he had a spoonful, then a bowl, then baby Sara tried it and she loved it, to the point that I wasn’t able to feed it to her at the speed she wanted! We each ended up having a bowl and only the jar in the photo made it to the next day. I am happy to report that it was just as yummy when it was ice cold from the fridge as it was hot out of the pot.
- 5-6 medium ripe pears
- 1 vanilla bean
Peel and cut the pears into chunks, place in a large, noncorrosive pot. Divide the vanilla beans in half lengthwise, scrape the seeds and place in the pot along the vanilla bean, add about a quarter of a cup of water and cook over medium heat with the lid on until the pears are tender, to the point that they are falling apart.
Continue cooking, stirring frequently with a wooden spoon, until the pear sauce looks fairly smooth with just a few chunks remaining, remove the vanilla bean and pour into jars, close the lids, let the pear sauce cool to room temperature and refrigerate until ready to use.