Apple and Pear Sauce with Ginger

I was unexpectedly gifted with several kilos of Bartlett pears by my mother-in-law, whose trees clearly had a stellar year judging by the bounty I received ; ). Some of the pears needed to be dealt with immediately since they were bordering on over-ripe and this recipe seemed a good way to use them without being too labour intensive.

I used pears only and omitted the (optional) sugar and butter. My intention was to purée it and freeze it for future use in baked goods in place of applesauce, but the flavour was very good so much of it was eaten warm in its chunky state as a topping for pancakes and oatmeal.