reduced-grit pears

After that last post I started slicing the pears in half and scooping out their gritty middles. Dumped the remaining halves, skin and all, into the foley mill. This should turn out a lot better. This method also makes it possible to see hard gritty pockets that sometimes pop up elsewhere on the pears. There is a lot less sauce, but it should be of a much better quality. [edited to add: it is still horribly gritty]