Paul Gayler

Pear Sauce

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Preparation info
  • Makes

    600 ml

    • Difficulty

      Easy

Appears in
Paul Gayler's Sauce Book
Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

  • About

This is a medieval recipe I have used for years and is great with roast duck, or spread on toast for breakfast.

Ingredients

  • 450 g ripe but firm pears, peeled, cored and cut into pieces
  • 1 teaspoon ground cinnamon
  • 1

Method

  1. Put the pears, cinnamon, lemon rind and sugar in a pan. Bring to the boil, lower the heat and cook until the pears have softened.
  2. Transfer to a blender and blitz to a purée. Serve warm or cold.