I have been making apple and pear sauces for years. Both fruits are cheap and easy to works with since no peeling is involved. Fruit sauces can be eaten straight from the jar, served on buttered bread, but they are also excellent as tarts and cookies fillings and as I have recently learnt, also as an egg substitute (click here to see a delicious Eggless Applesauce Cake recipe). I don’t remember how I had this idea, but probably one day I got bored with the pear sauce I had been making for years, saw a jar of prunes whiles reaching for the sugar and decided to experiment. The result was so satisfactory, I simply stopped making other pear sauce versions and prunes have become the obligatory ingredient of my pear sauces.
Even though both prunes and pears have strong flavours, neither of them gets lost in this combination. The sweetness of the pear is completed by a slight tanginess of the prune creating a harmonious final taste. With their fiber, vitamins and other health benefits prunes add a healthy accent to this sweet treat.
Before I pass to the recipe details, I would like to thank Stefanie from A Dash of Sugar and Spice, Shannon from Just as Delish and Charles from 5 Euro Food for the Versatile Blogger Award I have recently got from all of them. I feel honoured to get this triple (!) award.
The Award has two rules. The first one is to say 7 random things about oneself that others might not know and the second one is to pass the award to 7 other bloggers. I found it very hard to think of the things which might be interesting and hope the following random facts don’t make you yawn:
1. I used to be a vegetarian for a year when I was 16 or 17. The smell of my mum’s roast chicken made me quit.
2. I used to be a huge Depeche Mode fan as a teenager and still love listening to their old songs sometimes. Their concert last year was one of the most moving moments of the past several years of my life. Of course this one is among my favourites (althought this is not my concert):
UPDATE: Apparently (thank you, Nami!) the above video doesn’t work in the US, so I hope the below non-live version can be viewed worldwide:
3. I have recently started to love harpsichord (which used to irritate me) and the late Scott Ross’s interpretations not only give me goose pimples, but some bring tears to my eyes.
4. The only book I have read at least ten times (and which still makes me laugh) is The Secret Diary of Adrian Mole, Aged 13 3/4 by Sue Townsend.
5. At the age of 13 I knitted four wool jumpers and actually wore them. Two of them were quite complicated (one had a very kitsch Mexican desert landscape with cactuses and sunset…). I still don’t know how I did them or how I dared wearing them.
6. I am a Hungarian folk music fan. It makes me happy and sad at the same time.
7. I am not ashamed to say I love South Park. Eric Cartman rocks! Click here to see one of my favourite Eric scenes.
Ideally I would love to be able to pass the Versatile Blogger award to all the authors whose wonderful blogs I follow and who are my teachers and my constant inspiration. Some of my blogging friends have already been nominated, which is a good thing, because even without them, I find it difficult to put only 7 names. Anyway, here is the list of seven (oops,eight) out of many bloggers I admire and find exceptional (I am sorry if some of you have already been nominated):
Arudhi from A box of Kitchen
Jeno from Weeknite Meals
Kelly from Inspired Edibles
Miss Iona Lion from Twice Bitten
Mr. Three-Cookies from Three Cookies
Ray from Wok with Ray
Shilpa from Baking Devils
Shu Han from Mummy, I can cook!
Now back to the recipe.
Preparation: about 2 hours
2 kg pears
100 g prunes (without stones)
500g-1 kg sugar (depends on the pears’ sweetness and your own preferences)
juice from 1 big lemon
Wash the pears, chop them roughly into four-five pieces and put them in a big shallow pan.
Pour a litre of water, cover the pan and cook at medium heat until the fruit is well cooked and almost falls into pieces.
In the meantime mix the prunes in a food processor or chop them very finely.
Pass the cooked pears through a food mill, transfer into a big pan.
Add the lemon juice, the sugar, the prunes and cook, stirring around 15 minutes or until the sugar is dissolved and the sauce starts boiling.
Taste if the sauce is sweet enough, add more sugar if needed, cook for 30 more minutes, stirring from time to time.
/At this point you can either freeze it (after the sauce has cooled down) or keep it in the fridge for a couple of weeks, or process it in the jars, as described below, and store it in your pantry for at least a year!/
Pour the sauce, still hot, into sterilised jars. Cover with lids. Leave the jars to cool.
Place the cool jars in a big pan, bottom lined with an old kitchen towel folded in two (this will prevent the jars from breaking), cover up with hot – but not boiling – water to the level just below the lid. Bring to boil and keep on a very low heat, in simmering water, for around 20 minutes.
Stick on self-adhesive labels, write the name of the sauce and don’t forget to mark the date.
NOTE: For the readers who live in the USA, the USDA-approved canning method is different. You can find it described here: