Andsee this page for descriptions of pear varieties ingredients.

Basically, i made the pear sauce by cooking a stock pot full of peeled, cored, and halved pears in about an inch of water. 5 asian pears (or approx. Basically just add a splodge of bottled lemon juice to the canning liquid:

(leave the cinnamon stick intact.) turn the slow cooker down to low and cook 1 additional hour.

Continue cooking until thickened, 20 to 30 minutes more. Place pears, cinnamon, water, and coconut sugar into instant pot. It doesn’t take much effort at all to make asian pears safe for home canning.

After the 6 hours, mash them with a potato masher into a chunky sauce.

It’s not only good for grilled chicken and other meats, but popularly served as a dipping sauce for anything off the grill. It usually takes about 4 lbs per quart of pear sauce. Divide the sauce among as many small bowls as there are people, so each person has his own for dipping, and serve at once.

Combine all ingredients (pears, apples, brown sugar, cinnamon, clove or nutmeg, ginger, vanilla extract, water, and lemon zest) in a sauce pan.

Place fruit in a heavy bottom pot, and turn the stove burner to low. Spoon each with 1 tbsp of remaining sauce. To serve, mound 1/3 cup sprouts on each of 4 plates, top each with ½ cup beef, and cross 2 bok choy halves on top.

Core the asian pears (4) and apples (4), and chop into quarter inch pieces.

Add ¼ cup asian pear sauce and cook for 1 minute, until beef is cooked and sauce is heated through. Add beef and cook, stirring, about 1 to 2 minutes, until starting to brown. When cycle is finished, allow the ip to natural.