PEAR SAUCE WITH VARIATIONS

2 lb. ripe pears (about 6 medium), such as Bartlett, Bosc, or Anjou
1/4 cup sugar
2 Tbsp. water

Peel, quarter, and core pears. In large saucepan, combine pears, sugar, and water. Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until pears are very tender, stirring occasionally. Add more water, if necessary.

Remove from heat. Do not drain. For coarse texture, mash with potato masher. For fine texture, press through food mill or sieve. (Or, blend or process, a portion at a time, in a blender container or food processor bowl until desired texture.) Drain off excess free liquid, if desired. Serve warm or chilled.

Stir sauce before serving. Cover and refrigerate leftovers

VARIATIONS:

Cherry Pear Sauce:
Prepare as directed, except substitute honey for the sugar. Stir 1/3 cup snipped dried cherries, cranberries, or raisins into pears after mashing.

Herb-Citrus Pear Sauce:
Prepare as directed, except stir 1 tsp. finely shredded lemon peel and 1/8 tsp. dried rosemary, crushed, into pears after cooking.

Spicy Pear Sauce:
Prepare as directed, except stir 1/8 tsp. each ground cinnamon, ground cardamom, and ground ginger into pears before cooking.

Candy Indeed Pear Sauce:
Prepare as directed, except stir 1/4 cup red cinnamon candies, slightly crushed, into pears before cooking.

Caramel Pear Sauce:
Prepare as directed, except stir 1/2 cup caramel ice cream topping into pears after mashing.

Makes 4 servings
Source: Hometown Cooking, Better Homes and Gardens, October 1999