Cut both ends off the pear. When you look at the cut you made you will see a ring of lighter pink around the fuchsia center of the fruit’s flesh. With a paring knife, cut lengthwise down into the fruit just until the knife reaches the fuchsia center—about ¼”. Use your fingers to pull the skin away from the flesh. Cut the flesh into rough chunks, load them into a small food processor, and puree until it’s as smooth as possible. Dump the puree into a fine mesh sieve set over a large liquid measuring cup, stirring the puree with a spoon to push it through the sieve. Discard the seeds and, if you want a very clarified and pulp-free puree, keep straining to remove more and more pulp.
This can be made a few days in advance or even frozen.