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I've never tried to make pearsauce but was planning to this season - ginger sounds like a great addition! On a related note, I make a less dessert-like applesauce using curry powder instead of the usual suspects for spices and love it.

Curry applesauce... I love it! I'll have to try that with the apples I have sitting in my pantry.

About a month ago I made a pearsauce with ginger and cinnamon. It was lovely.

Yes! I used an old recipe for pear butter, and added some spices. It was delicious and is great all by itself or on bread.

Something along these lines: http://allrecipes.com/recipe/pear-butter/Detail.aspx

I've made pear sauce with Bosc pears--just Bosc pears. It was delicious.

Yes. I have 3 big bowls of pear butter in my fridge waiting to be canned. The pears I used were very watery and didn't need any extra liquid added to the recipe. That takes care of almost all my holiday gifts this year. Yum!

Yeah, we make pear butter instead of "sauce," but it's great on toast. Probably on ice cream, too--I just thought of that. I could eat a pint a week.

Two rounds of pear sauce this past weekend. It's delicious, and makes perfect use of bumper crops of pears.

I made pear sauce the same I as I did apple, just peel and core and simmer them down. I found it a good idea to run the immersion blender real fast as they can be stringier than apples. Then I canned it. Yum.

pear sauce is delicious! very easy to make in the oven, as is apple sauce. peel and cut pears into chunks throw into baking dish with some water and a bit of lemon juice to prevent browning. pears get tender in 25-35 min. add in some ginger and agave nectar/honey/other sweetener if needed. freezes very well too.

I make it with bosch and anjou pears, then I heat up some butter in a pan and cook it again with vanilla and use it as a filling for croissant french toast. Then on top with a little mascarpone to finish.

I was up to my ears in pear sauce when my son was born (a tasty alternative to the applesauce he loved w/his oatmeal). I love using Julee Rosso/Shelia Lukins "New Basics Cookbook" recipe for chunky microwave applesauce - and sub the pears.

Just finished a batch of pear butter this weekend, but in terms of applesauce you should really try plum applesauce, just use even numbers of the fruits and leave the skin on the quartered plums for color----its incredible.

The croissant French toast sounds wonderful.

Lazy people can also buy pear sauce at Trader Joe's. My one year old loves it!

We've had big batches of apples and Bosc pears in our CSA, and made two batches of apple/pear sauce. We just used about a half and half mix in our regular applesauce recipe. I love the nubbly texture of pears, and I've found it holds through the sauce--good stuff!

I was going to add a few pears to the apple butter I made on Sunday, but the ones at the farmer's market didn't seem to have much flavor. I may try that the next time I make some up.

The apple butter itself turned out very well and I am having it on my breakfast toast most every morning. It did take along time to cook down, though, so I will probably do it in the slow cooker next time.

Living in New England, it's a fall tragedy that I am allergic to apples. I make up for it in pears, though!
For pear sauce, I make it as you would make applesauce, but with a bit of lemon/orange zest for a bit of depth.

What a coincidence! This Saturday I am meeting up with my parents who are delivering my grandmother's food mill she's letting me borrow so I can make pear sauce using the bag of pears a coworker gave me.

I discovered it when making a puree for my daughter. It's really good and really easy.

I've never made it, but I've been thinking about doing so all week in anticipation of the annual shipment of pear's my MIL sends us. Usually I make pear preserves and syrup, but sauce sounded like a great alternative to butter.