Pear Cardamom Sauce

A Transplanted Baker baby food recipe...

 

I thought that once the umbilical cord was cut, Lasse and I would no longer share the same diet. 

Not the case.

 

Of course, I don’t blame the kid for staying inside there an extra two weeks with  belly-to-belly chocolate cupcake deposits. It just goes to show that he was a clever one from the get-go. But what I didn’t imagine is that I’d be eating just as much of his baby food as he does. Considering his man-sized portions of porridge, beef stew, and fruit purees (sure, don’t the men in your life eat fruit purees?),  that’s saying a lot.

  

Pre-baby, it had never occurred to me to ever make foods like pear sauce. But really now, that was just foolish. Because pear sauce is delicious. And it’s especially delicious in the early fall (aka: now in these parts) when you can get your mitts on homegrown fall fruit. And it’s especially delicious with a sprinkling of ground cardamom. Pears and cardamom? They go hand-in-hand kind of like apples and cinnamon.  But just between you and me, I might like pears and cardamom even better.

 

Whether or not you have a baby to cook for, do try a little batch of this. It’s just as good after a lunch of sweet and savory chicky as it is next to a savory roast or in a school lunch box. Of course, if you do have a baby in the house, go ahead and make a double batch because you’ll be finding every little excuse to sneak another spoonful for yourself.

 

Lasse approved.   

Pears Cardamom Sauce

-A Transplanted Baker Baby Food Recipe-

*makes (about) one dozen- 2 oz. (55 g) servings 

 

2 pounds (900 g) ripe pears

A pinch of ground cardamom (about 1/8 teaspoon)

1 1/2 cups (360 ml) water

 

1. Peel, de-stem, quarter, and core your pears.

2. Place in a medium pan with the ground cardamom and water.

3. Bring to a boil, then reduce to a simmer and allow the pears to cook with the lid on for about 30 minutes, or until they become very tender.

4. Allow pears to cool in their cooking liquid before pureeing in a blender, food processor, food mill, or with a stav mixer (my choice) to your desired consistency.

5. Store in the refrigerator and eat within a week. Or- store in the freezer and eat within a two months. 

Comments

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Those eyes look brown! I've never been a pear lover, but might just have to try this.

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