For the spiced pear sauce, I used the same basic recipe, and then spiced it in two different ways. The first is a more traditional cinnamon pear sauce, and the second is a spicy ginger pear sauce. Both are about the consistency of a slightly chunky applesauce but with a unique pear flavor and texture. Make and eat right away or can for later.
-about 3 lbs of pears
-about 1/2 c honey
-about 1 Tbsp cinnamon and/or about 2 inches fresh ginger, peeled and minced
-> Wash pears thoroughly. Trim away blemishes, but leave the skin on for more color and flavor in this recipe. No need to peel if you don't have to. Core and cut into large chunks.
Drain from soaking water (seek TIP below), and add to a large pot with about one inch of water to keep the pears from scorching. Bring to a boil and let simmer until tender, stirring occasionally. Put pears through a food mill (you could use a food processor if you don't have a food mill, but i prefer the texture the food mill gives the final product).
Put the milled pear sauce back into the pot (or into two separate pots if making two differently-spiced sauces). Add honey to taste, about 1/2 c. Add cinnamon to one batch and ginger to the other. Heat sauce(s) just up to the boiling point.
Ladle into sterilized jars, leaving about 1/2 inch of head space. Remove any air bubbles. Fasten with lids and rings, and process in a boiling water bath.
~*TIP: For any of the pear recipes to come, keeping the pears in salted water while they await the cooking pot will keep them from oxidizing and turning brown. *~