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.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
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.)