Pear Sauce with Black Currents

Back in the 1980’s I had a boyfriend who introduced me Michio Kushi’s Macrobiotics book. At first I followed the recipes religiously, layering my food, only eating “in season” fruits and vegetables. I was pretty religious about this for a couple of years. One of my favorites was the pear sauce and I continued to make it through the years. It’s cooked, and honestly, usually overcooked, so I didn’t think of it to add here right away.

Since we started this site we’ve done many experiments using the dehydrator to soften foods and enhance the flavors of a dish. Sometimes it takes a few tries but not this time. Perfect first time around. An absolutely delicious, super simple and adaptable recipe that keeps in the refrigerator and makes it the perfect quick grab.

I used Bartlett pears for this recipe, making sure they were ripe for optimum sweetness. I also peeled the pears but it’s not necessary, especially with such a thin skinned fruit. I have used Bosc pears too, but it’s firmer and doesn’t contain as much water, it was still delicious, just a bit crunchier. Next time I’m going to make a huge batch and mix it up with different pears for different textures.

Don’t limit yourself, try apples too and if you want them to be more “saucy” grate the fruit instead of cutting it. This is so good and simple you’re going to make it all the time.

RAW VEGAN RECIPE: Pear Sauce with Black Currents

5 ripe pears (Bartlett)

2 tblsp black currents (raisins work too)

pinch sea salt

2 tblsp filtered water

Slice and core the pears into small pieces (you can peel them if you prefer). Add salt and water and place in heat resistant bowl. Put in dehydrator at 115 degrees for 10-12 hours, tossing every 2 hours or so. Remove and smash with a fork, garnish with the currents and enjoy.