Bowl of Pears
By Jane Kenyon
There is a moment in middle age
when you grow bored, angered
by your middling mind, afraid.
That day the sun
burns hot and bright,
making you more desolate.
It happens subtly, as when a pear
spoils from the inside out,
and you may not be aware
until things have gone too far.
VANILLA-SCENTED PEAR SAUCE
When viciously pureed, the pears take on the consistency of applesauce. Whether or not you peel the pears is up to you; I gave them a rough peel, just to get most of the skin off. Also, if you prefer your sauce slightly less sweet, reduce the amount of sugar.
4 pears, peeled and chopped
1 vanilla bean
3/4 cup sugar
In a 3-quart saucepan, add the pears and sugar. Scrape the vanilla bean seeds out of their pod, then add them to the pan. Toss in the pod as well.
Heat over a medium-low flame for about 15 minutes, or until the pears are soft and masheble with the back of a spoon.
Remove the vanilla pod and transfer jam to a food processor; pulse until desired consistency is reached. Keep refrigerated, and spread on scones or toast