6 very ripe D'Anjou pears
1/2 teaspoon salt
1/4 cup agave nectar
2 teaspoon cinnamon
juice of one large lemon
Wash, peel, and dice pears. Mash with a fork and add to a medium sized pot.
Add salt, agave, cinnamon and half the lemon juice, and turn heat to medium.
Reduce until volume is about half while constantly stirring. Turn off heat, add rest of lemon juice and let rest for a few more minutes.
If you want to preserve this for a while, use good canning practices. I just jarred it in some re-used, clean jars and ate it within two days.
If you reduce this even more and puree it, I'm sure it would turn into pear butter.