Ophelia wrote:
> "Doug Freyburger" > wrote:
>
>> Last year we got a bushel of pears at a fruit stand and made a bunch of
>> pear sauce and pear butter. Some is still on our shelf. Better than
>> apple sauce and apple butter.
>
> How do you use pear sauce? It is unknown to me.

Pear sauce and pear butter are made from pears just like apple sauce and
apple butter are made from apples. Core, peel and put in a large pot.
Bring to a boil then reduce to a simmer. Cook the fruit down to one
texture for the sauce. Cook the fruit much farther down for the
butter. In both cases simmer until it reaches the consistency you want
and that's close to it for the recipe. Some like to add cimminon to
apple sauce. I've heard that ginger goes well in pear sauce but so far
I've never added ingredients other than pears, water and slow heat to
pear sauce or pear butter.

Pear sauce and pear butter are used the same as apple sauce and apple
butter other than what I consider better flavor.

I also like pear brandy and peary (pear cider) better than apple brandy
and apple cider. But for some reason I don't like pear wine at all.
The times I've tried it it had a strange artificial overtone that I
didn't like.

I like apple flavored mead (methelgyl or some such word in Old Saxon).
Last month I ran out of the batch of it I'd made from the apples we got
on the same trip we got the pears. We also made plenty of apple sauce
with and without cimminon and apple butter in addition to the batch of
apple honey wine. I didn't try a batch of pear flavored mead because of
my experience with professionally made pear wines.