Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Pear Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 cups Serve this sweet sauce with breakfast breads or on top of oatmeal. If you prefer a chunkier sauce, start with slightly smaller pieces of pear, and don't use a food processor. Ingredients 4 firm, ripe Bosc pears (about 2 pounds total), peeled, halved, cored, and cut into 1-inch pieces 1 teaspoon grated lemon zest, plus 1 to 2 teaspoons fresh lemon juice (from 1 lemon) Coarse salt 1 to 2 tablespoons honey Directions In a medium saucepan with a lid, combine pears, 1/4 cup water, lemon zest, and 1/8 teaspoon coarse salt. Bring to a simmer over medium heat. Cover, and cook until pears are soft, 10 to 12 minutes. Uncover, and coarsely mash with the back of a spoon. Continue cooking until most of the liquid has evaporated, about 5 minutes. Transfer mixture to a food processor, and blend until smooth; add lemon juice and honey to taste. Serve warm, or let cool, then cover and refrigerate up to 1 week. Use as you would applesauce. Rate it Print