So I finally like pears...

  Perhaps you were wondering what to do with all those plump, ripe pears in early September, rather than now.  This year an abundance of Bartletts spilled from our aged and natty backyard tree.  The tree came with the house and, if not for its fantastic explosions of spring blossoms, or its regular gatherings of chatty finches, it would have existed with charms unappreciated.  I won't say unnoticed, because there is no ignoring the routine swarm of fruit flies appearing out of nowhere, every autumn.  Pears have never been a favorite fruit of mine, but this tree has been able to change my point of view.  Previously we composted our pears or passed them on to neighbors.  But this year they simply looked different, and tempted me.  And I brought them inside and cooked them.  

  The following recipe was adapted from Bon Appetit, December 1992.  Those cohabitating with a sweet tooth will be interested in quadrupling the sugar to meet the original intended outcome.  Pear butter is easily canned for future use by water bath.