Instructions: This was originally a basting sauce for ham, but I think it would go well to make a nice moist chicken breast as well.

Simmer pears and water in heavy large saucepan until pears are very soft, stirring occasionally, about 40 minutes. Puree mixture in blender in batches
until smooth. Return to saucepan. Mix in vinegar and sugar. Simmer until reduced by 1/3 and thickened to consistency of applesauce, stirring frequently,
about 40 minutes. Mix in poire William. (Can be prepared 2 days ahead and refrigerated.) Serve Triple Pear Puree at room temperature.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.