2 kg ripe pears, peeled and cored juice of 3 large lemons 1 1/2 cups water 1 1/3 cups sugar 1 teaspoon ground cinnamon 1/4 cup apricot liqueur 1/4 teaspoon ground allspice
Place roughly chopped pears, lemon juice and water in a large non-metallic pot. Cover and simmer the pears until they are soft and falling apart (about 30 minutes). Puree the mixture, in several batches if required, and return to the rinsed out pot. Add the sugar and the spices and cook over low heat until the sugar has disolved. Pour in the apricot liqueur and simmer/stir until the sauce develops body (about 10-15 minutes). Pour the sauce into clean jars, cover and cool. Store in the refrigerator up to two months.