Pears straight from the tree are as good as they get and I wanted to make a big match of puree to tide me through the winter months. The only thing I had to do was start peeling. And peeling. And peeling. 70 little pears and three previously perfectly manicured nails later, and I had 1.6kg of peeled and cored pears ready to be reduced to a pulp.
1.6kg Pears, peeled and cored
200g Caster Sugar
175ml Poire William Liqueur
Put the three ingredients into a large pot, stir well and bring to the boil.
Reduce the heat and simmer for an hour.
When the mixture has cooled, blitz in a food processor or pass through a sieve if you want the puree to be very smooth. Me, I like a bit of rough.
Freeze for up to 6 months in airtight containers or Ziplock bags. Oh, you'll get a kilo of puree from this...
I have lots of plans for this puree but I'd love to know how you would use it - spill!