Ginger-Pear Sauce

By Molly O'Neill

Total Time
2 hours
Rating
4(6)
Comments
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Featured in: Pears, an Apologia

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Ingredients

Yield:Eight cups
  • 6pounds firm pears, peeled
  • ½cup grated fresh ginger
  • ⅔cup sugar
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

132 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 25 grams sugars; 1 gram protein; 2 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the pears, ginger and sugar in a large pot over low heat, stirring frequently until the sugar melts and the pear juices begin to accumulate. Cover and cook, stirring occasionally, until pears are soft, about 45 minutes. Pass the pear mixture through a food mill and place in a clean saucepan. Simmer over medium heat, stirring frequently, until reduced to 8 cups, about 1 hour. Refrigerate in an airtight container.

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4 out of 5
6 user ratings
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Comments

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Carol

Pears are in season. I bought several pounds of ‘damaged’ pears and didn’t peel them after washing gently. I used somewhat less ginger, and the resulting sauce, served warm, is superb!

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