In a large saucepan, toss the pears, lemon juice, and water together. Bring the mixture to a simmer over medium heat. Add the cinnamon, nutmeg, and vanilla.
Continue to simmer, stirring occasionally, until the pears are soft and broken down, about 30-35 minutes.
Remove the cinnamon stick and vanilla bean. If you like a chunky texture, you can leave it as is. I hit it a few times with my immersion blender until it was bit more applesauce-like.
If you want to can the pearsauce, ladle it into sterilized jars, leaving 1/4" headspace, top with lids and rings, and process in a boiling water canner for 15 minutes. You can also refrigerate/freeze the pearsauce. Canned, it will keep 6-9 months. In the fridge, up to 1 month. Frozen, up to 4 months.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.