I've found that applesause often makes a good additive to recipes to add

moisture and a bit of flavor. So I usually make up batches of a gallon or so

at a time. But one day I thought, why not try it with pears?

Use as many pears as you can peel, core, and afford. I'll typically use 10-20

in a batch. You want the ripest pears you can find. I've generally preferred

bosc or d'Anjou pears. Bartletts seem not to cook down as well when I've

tried them, but they might just not have been ripe enough.

Peel, quarter, and core each pear. Place them in a large stock pot with a

small amount of water in the bottom. Under an inch of water is plenty.

Cover the pot, bring the water to a boil, then reduce to low heat for an

hour or so. I'll mix them up every 15 minutes or so to make sure that all

are cooked well. If you've added too much water, uncover to let it cook

down a bit.

They are done when soft enough to mash easily with a potato masher.

Let cool down in the fridge, and enjoy. Absolutely NO sweeteners are

needed, nor any other flavorings. This pear sauce will put any applesauce

you have ever had to shame.

John