I add FRUIT FRESH to keep the pears from turning color. And, since pears have so much natural liquid in them, I also add some INSTANT PECTIN to firm the pear sauce up a little. Both of these can be found on the canning aisle (or near the Knox unflavored gelatin) of the grocery store.
Fresh MAPLE PEAR SAUCE
3-4 ripe PEARS (I used Bartlett, but any ripe pears are fine) ~ cored & cut into cubes (I leave peel on)
1 TB dark brown sugar ~or~ 2 tsp. brown Splenda blend (it's concentrated, so you use less than brown sugar)
2 tsp. real or sugar-free maple syrup.................1/2 tsp. nutmeg
2 tsp. Fruit Fresh............................................... 2 tsp. instant pectin
Put half of the pears in the bottom of a 2 qt. casserole dish. Sprinkle with half of the nutmeg, brown sugar/Splenda, maple syrup & Fruit Fresh. Put the rest of the pears in the dish ~ sprinkle with the rest of the nutmeg, sugar/Splenda, maple syrup & Fruit Fresh.
Cover and microwave on HIGH for 5 minutes. Take out and mash w/potato masher or forks. Blend in the instant pectin. Continue mashing until it's the consistency that you like (we like it a little chunky). It will firm up a little when you cover and refrigerate it.