Thankful for generous friends. Sheila Klein offers pears each year, from her trees. The pears are picked and sorted into varieties. We bring boxes and take our selections home. I keep orca pears cool until they ripen, in yellow tones. Using them while they are firm, before they soften. I started this recipe with 18 medium pears, cut in half and filled an 8 quart slow cooker. The end result was two pints of pear sauce. Pear sauce is like applesauce.

Ingredients

Orca pears, 18 medium

Cinnamon sticks, 8

Whole cloves, 10

Sugar, 1/8 cup

Preparation

Wash the pears and cut in half. Place, cut side up, until you fill the slow cooker. Set the cinnamon sticks and whole cloves on top. Place the lid on and set the temperature to slow. Cook all night. In the morning, allow to cool. Take out the spices. Then use a food mill to remove the skin and seeds. Measure. For four cups of pear sauce, add 1/8 cup of sugar, in a large cooking pot. Bring to a boil. Remove from heat and ladle into pint canning jars. Water bath can for 15 minutes. Will keep for one year. Refrigerate after opening.

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