1.   Add pear puree, boil and scrape pan with a wooden spoon to remove browned bits.

2.   Add the liquid gradually, scraping the pan to loosen any browned bits.

3.   Continue to cook over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize.

4.   Cook, stirring and scraping the pan with a wire whisk, until the liquid is slightly thickened.

5.   Drain bacon fat from pan, add vinegar, return to heat and bring just to a boil, scraping pan to dissolve any bacon drippings.

6.   Scrape pan with wooden spoon to loosen brown bits, and reduce by half.

7.   Scrape pan with wooden spoon to remove glaze that will flavor sauce.

8.   Scrape pan to loosen caramelized juices and browned bits, stirring quickly and constantly so none of the flavorful liquid evaporates.

9.   Scrape the pan to free the tasty little browned bits.

10.   To the Dutch oven add the cider, chicken broth, Calvados, salt and pepper, scraping the pan to loosen any browned bits.