Whether you have a whole tree full of pears or just a few pounds, this smooth sauce is so simple and so good! It is very much like apple sauce, only it is silky smooth rather than chunky. When I lived in Sweden the family I lived with always had tons of “äppelmos” frozen. It is wonderful on yogurt, with granola or just by the spoonful.
If you are using a ground chai spice blend, only add about 1/2 tsp to begin with and continue to taste before adding more. Ground spice mixes will have a more intense flavour, especially since you are adding it directly into the sauce vs infusing the chai spice into the sauce.
Add everything to a medium pot, except for the chai spice. Place the chai spice blend into a cheesecloth or a mesh tea sieve ball and secure tightly. Add chai spice to the rest of the ingredients. Turn the heat up to medium and bring to a gentle boil. Immediately lower temperature to medium low and allow it to gently simmer.
Simmer sauce, stirring occasionally, for about another 30-40 minutes or so or until pears are broken down and soft. Remove from heat and allow sauce to cool a little. Remove the lemon peel if desired and purée the mixture in a blender for about 1-2 minutes or until you have a smooth sauce. Pour into a sealed glass container overnight, making sure to leave the chai spices intact and "hanging out" in the sauce overnight. This will infuse the chai flavours even more. In the morning remove the chai spices and enjoy!
Freeze if desired, leaving 1-1/2 inch space at the top of your container to allow for expansion.
Ingredients
Directions
Add everything to a medium pot, except for the chai spice. Place the chai spice blend into a cheesecloth or a mesh tea sieve ball and secure tightly. Add chai spice to the rest of the ingredients. Turn the heat up to medium and bring to a gentle boil. Immediately lower temperature to medium low and allow it to gently simmer.
Simmer sauce, stirring occasionally, for about another 30-40 minutes or so or until pears are broken down and soft. Remove from heat and allow sauce to cool a little. Remove the lemon peel if desired and purée the mixture in a blender for about 1-2 minutes or until you have a smooth sauce. Pour into a sealed glass container overnight, making sure to leave the chai spices intact and "hanging out" in the sauce overnight. This will infuse the chai flavours even more. In the morning remove the chai spices and enjoy!
Freeze if desired, leaving 1-1/2 inch space at the top of your container to allow for expansion.