I decided to make a sauce that could serve as a topping for pancakes or on top of ice cream. With asian pears tendency to not break down as you cook them the sauce turned out syrupy and chunky. Just what I was looking for.
Spiced Asian Pear Sauce
6 Asian pears, chopped
1 vanilla bean
1 inch ginger
1 C sugar/1.5C honey
2 C water
Take the ginger and peel it. The easiest way to do this I have found is with a spoon. The spoon removes the skin quickly and without taking off excessive amounts of the ginger itself. Slice the ginger.
Place the sweetener and water in a small cook pot. Add the sliced ginger and the vanilla bean. Bring to a boil and simmer for 15-20 mins. Remove the ginger and vanilla bean. Split the vanilla bean and scrap the seeds into the syrup. Chop the ginger and place in the syrup. If you want a milder sauce use less of the chopped ginger or even none. This will allow you to get the flavor of the ginger without biting down into a chunk of ginger.
Bring the syrup to a simmer and add the pears. Cook until the syrup thickens and the pears soften. Approximately 20 mins. Place in sterile jar and process for 10 mins. Enjoy