This recipe is like applesauce and you can serve similarly. This lends itself well to freezing but you can can it as well. I like to make this half apple and half pear.
4 lbs pears
1 cup water
1/4 lemon juice (optional-but I definitely would use if canning)
1/2 cup honey
ground cinnamon, to taste
ground nutmeg, to taste
Wash and core pears. Peel if desired. Cut into chunks or slices. In a large heavy stainless steel or enamel pot, cook the fruit with water, lemon juice, honey, cinnamon and nutmeg until tender, about 20 minutes. Drain in a colander. Put through a food mill or sieve if desired. Can or freeze.
To can, pour into hot, scalded pint jars, lieaving 1/2 inch headspace. Seal and process 20 minutes in a boiling water bath. Yields: 24 pints.