Vanilla Pear Sauce Recipes

POACHED PEARS WITH VANILLA SAUCE

Steps:

• In a heavy 2-qt. saucepan, combine 1/3 cup sugar and cornstarch; gradually stir in milk and cream until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat., Gradually add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir over medium-low heat for 15 minutes or until mixture thickens slightly (do not boil). Stir in vanilla. Pour into a bowl; place a piece of waxed paper or plastic wrap on top of sauce. Cover and refrigerate. , In a large bowl, combine 6 cups water and 1 tablespoon lemon juice. Carefully peel pears, leaving stems attached. Immediately plunge pears into lemon water. In a large saucepan, combine lemon zest, and the remaining sugar, water and lemon juice. Bring to a boil. Add cinnamon stick, cloves and pears. Reduce heat; cover and simmer for 20-25 minutes or until pears are tender., Carefully remove pears to a plate. Discard cinnamon stick and cloves. Drizzle syrup over pears. Loosely cover and refrigerate for 2-3 hours. To serve, place pears on dessert plates; drizzle with chilled vanilla sauce.

APPLE PEAR SAUCE

Steps:

• Heat a skillet over medium heat; add pears, apples, water, and vanilla extract to the hot skillet. Cover and simmer fruit mixture for 10 minutes; remove lid and cook until most of liquid is evaporated and fruit is softened, 10 to 15 more minutes.
• Remove skillet from heat and transfer fruit mixture and any remaining liquid to a food processor. Process until smooth; stir in cinnamon. Serve warm or refrigerate up to 4 days.

VANILLA PEAR SAUCE

Steps:

• Use a large 6 qt pot.
• Cut pears in half, core, peel and cut pears into large chunks.
• The pear chunks should fill the pot to 5 quart level at least.
• Add water and sugar, (Add 1/2 cup or more sugar if you prefer sweeter flavor).
• Bring to boiling point then reduce to low boil.
• Stir in vanilla, lemon juice, nutmeg and ground cloves.
• Give it the old taste test, adjust sugar and spice if needed.
• Cover and cook 10-15 minutes or until pears are very soft and easily mashed to your desirable consistency using a potato masher.
• Do not drain off liquid after cooking unless it is a way to watery, keep it juicy now.
• Quickly fill sterilized hot (180 degrees) jars to 1/8 inch of rim.
• Wipe clean jar rims and threads.
• Cover with hot lids (180 degrees) and bands tightened finger tight only.
• Process in boiling water 12 minutes.
• Note: Make sure the water covers the jars 1 to 2 inches.
• Suggestion: While preparing the pears to prevent them from darkening during preparation drop them into a large pot of water with 2 tbs salt, 2 tbs vinegar added to each gallon of water used.
• Enjoy!

POACHED PEARS WITH VANILLA CREAM SAUCE

Steps:

• Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baller, leaving stems intact. In a 2-quart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears). Don't be concerned if pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
• Transfer cooked pears to 4 shallow serving bowls, leaving juices behind. Add 1/4 cup vanilla ice cream to the juices in the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.

VANILLA PEAR SAUCE

Steps:

• cook pears and water and lemon juice over med high heat covered until tender enough to break apart with a wooden spoon.don't cook until mushy though.about 7 minute.
• add vanilla and sugar and mix thoroughly.
• process in pressure canner at 10 pounds for 10 minute.
• yield 8 pints.
• The pears cook more in the pressure canner and will break down more.