Peel, core, and quarter apples.
Way too much work.
- Wash, peel off the plastic produce stickers.
- Toss into a pressure cooker. Add a cup of water. Heat slowly to avoid scorching. Cook for eight minutes at pressure, followed by natural release.
- Mash the results.
- Run that through a Foley mill.
- Sweeten to taste.
- If necessary, boil to reduce to the desired thickness.
The back story here is that I got a great deal on pears at my local Safeway, a few weeks back. I thought I was buying green-skinned pears for 99 cents a pound. What I actually bought was a bag of completely unripe yellow-skinned pears. Which I then set aside for just a bit too long. Hence, the need for a quick way to turn them into pear sauce.
In any case, I’m not one of those people who truly enjoys cooking. I cook in order to have something to eat. The less effort and less energy input, the better.
To be clear, I didn’t think this up. My wife routinely makes apple sauce by quartering the apples, tossing them in a slow-cooker, and then running the results through a Foley mill.
My key innovations were to be too lazy to quarter my over-ripe pears, and too impatient to let them cook in a slow cooker.
Thus, pressure-cooker-Foley-mill pear sauce. The results are a bit “rustic”, in that the occasional particle of cooked pear skin makes it into the sauce. IMHO, it’ s not worth the effort of peeling them, to avoid that. YMMV.
