Playing with Pears

Our pear tree harvest is in, and there are oodles of pears in sacks around the house, in the fridge, on the counter.  I've been playing around with the pears and have decided that I love pear sauce way more than apple sauce.

With the presence of pears crowding on my consciousness, a lingering memory of a totally luscious, soft and fluffy almond "cakelet" with fresh pear (Pere alla Finanziera) from Trattoria Grappolo has gradually blossomed, and I've decided that I need to figure out a good recipe of my own for this wonderful dessert.

My first attempt, alas, didn't quite hit the mark, but the cakelets sure turned out looking pretty cute.  But until I can translate my vision into reality, I won't be posting a recipe for it just yet.  I do have some quality control around here!

But for now, let me recommend making Pear Sauce.  Thick and bursting with the essence of pear, this is a ridiculously simple and delicious way of using your pears.  And once you have the sauce, you're only limited by your imagination as to how to best enjoy it!  As you can see here, I topped each of my finanziere with a spoonful of the sauce for some extra pear flavor.

To make the sauce, place 4 cups (peeled and cubed) fresh pear and 1/2 cup water in a medium-sized pot.  Cover and bring to a boil, then reduce heat and simmer until the pears are soft.  Gently mash pears in the pot with a slotted spoon or immersion stick blender.  (I like to keep some of the pear chunks intact, but you can blend it as smooth as you like.)  Increase heat slightly and continue to cook sauce at a vigorous simmer, uncovered, stirring occasionally, until it has reduced to 2 cups.

Use as a topping for yogurt or on ice cream, bake it in a tart shell , mix it into muffins, use as a marinade or glaze for meat, or enjoy it just as is!  Pure fruit, so tasty and so good for you!

But, I do want me some Pere alla Finanziera.  Anybody happen to have a tried-and-true recipe?