A distinctive homemade pearsauce with chai, an Indian black tea combined with natural spices (cardamom, cinnamon, ginger, cloves, pepper). It’s delicious over pancakes, waffles, or oatmeal. And you can apply it in the baking to replace some or all of the oil, just the way you would with the applesauce.
- Fill a tea filter with chai leaves. Combine pears, chai, water, and lemon juice in a large saucepan. Bring it to a boil over high heat. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until pears are cooked down to your desired consistency.
- Discard chai. Use an immersion blender to process the softened pears until smooth. If you prefer a chunky pear sauce, mash with back of fork or a potato masher. Return the chai to the pureed pear sauce.
- Spoon the pearsauce into sterilized jars. Wipe rims clean and seal jars. Cool pear sauce on wire rack to room temperature. Store in refrigerator. Use within 3 weeks.