Is there a reason we see applesauce everywhere and not pear sauce? A texture issue perhaps? If anyone has made it, would love to know. I have a glut of pears and I was thinking of using the same technique as my applesauce: peel and slice them into chunks, add a ton of cinnamon and a few cups of water, and simmer them in a Dutch oven until they break down into sauce.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)