Peel and core pears and rub the cut sides with half a lemon. Poach them in a sugar syrup (equal parts sugar and water by weight) until they are soft. Purée them in a food processor and strain. Sweeten the purée with the syrup used for poaching.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.