Yields 4 cups |
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6 large pears
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Peel the pears, cut into quarters, remove and discard the core. Slice crossways into thin slices. Place in a saucepan. |
½ cup water Optional: Substitute ¼ cup of Armagnac or Cognac.* |
Add to pears. Bring to a boil and cook over low heat just until the pears are tender. The time varies; ripe pears will take about 20 minutes, unripe pears may take up to an hour. Add more water if the pan goes dry. |
½ cup sugar ½ tsp cinnamon ¼ tsp nutmeg Dash salt 1 tsp vanilla 2 Tbsp butter |
Turn off the heat. Add all and stir well. |
1/2 cup lukewarm water 2 Tbsp cornstarch |
Dissolve the cornstarch in water. Add to the pears while stirring briskly to avoid lumps. Turn on the heat, bring back to a boil, cook for a minute, stirring constantly. |
*Although I say the liquor is optional, it really is the secret ingredient of this sauce. The alcohol will boil off as it cooks, leaving a wonderful flavor.
Warm pear sauce is delicious on pancakes.Warm pear sauce is delicious on pancakes or shortcake.