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Pearsauce
from the kitchen of Sharmagne Leland-St. John

4 ripe pears
1 teaspoon lemon juice
3 teaspoon brown sugar
1 cinnamon stick
½ teaspoon fresh grated ginger
½ teaspoon ground cardamom
½ teaspoon ground cloves

Wash, core and cube the pears into large chunks.
Season with the spices and sauté in a pot over
low heat for 1 hour. Remove the cinnamon stick.
With a slotted spoon, take one half of the chunks
of pear out and set aside Blend with an infusion
blender until smooth. Return the reserved chunks
to the blended pears and serve warm.

 

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