Butter Beard’s Cinnamon Pearsauce

Makes about 4 cups of pearsauce

• 8-10 ripe pears

• Juice of two limes

• ½ tsp fine sea salt

• 1 tsp ground cinnamon (or more to taste)

• ½ cup dark brown sugar (more or less to taste)

1)     Add 1 cup cold water to a 6-quart Dutch oven pan and whisk in the juice of two limes.

2)     Core and dice your pears into ½” chunks, adding them to the water as you go to stop them from browning.

3)     Once your pears are in the water, add just enough water to cover the pears and place on a medium high heat to bring to a soft boil.

4)     Boil the pears for 10 minutes, and then lightly smash them with a potato masher.

5)     Simmer again for 10 minutes, and then use an immersion blender to puree the mixture.

6)     Return to a low heat and simmer until the desired consistency, stirring with a spatula often so the puree doesn’t burn.

7)     Remove the pan from the heat and stir in 1 tsp cinnamon, ½ tsp fine sea salt, and the brown sugar to taste.  Each batch will be different with respect with the ripeness and sweetness of the pears.

8)     Let cool and then keep the sauce covered in the refrigerator for up to three weeks.