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Pear sauce? Ever heard of it? Ever had it? Well let me tell you, it’s amazing! Apple sauce but with pears, no brainer but genius. I’m normally not the first person to crave apple sauce or really eat it much. Instead I love using it in cakes, muffins and baked goods. But walking thru the grocery store a few nights ago, the pears caught my eye. They looked gorgeous and were on sale! So of course I bought a bunch!
My experience using pears is pretty limited. Pear upside-down cake (which is scrumptious), pear muffins, winter salad with sliced pears and plain old yummy fresh pears. So with my 6 pears in hand, I decided to make PEAR SAUCE.
Pear sauce is velvety smooth with a hint of cinnamon and ginger that compliment this crisp fall weather. It makes a light snack but also the perfect fruity compliment to a lot of different foods. Scoop it over a slice of pound cake, waffles, pancake or toast. Dollop some over a muffin, mix some into your morning yogurt or oatmeal, even add it to your smoothie.
As most purees go, this pear sauce is also an ideal snack for your little ones in your life. It has no added sugar (only the natural pear sugars), all natural unprocessed ingredients and it’s totally pureed. No chewing required!
Added benefits of this recipe are:
- The scent of sweet pear and cinnamon will fill your house, so blow out those store bought fall candles!
- It saves for a week in the fridge and it freezes flawlessly! Simply store in glass jars or can it.
- It’s a fun warm way to eat your fruit in the cold winter.
PrePEARing this recipe is also easy peasy! The longest part of the process is peeling and chopping the pears. I also threw in 2 Granny Smith apples into the recipe to add a little tartness and because I needed to use up 2 apples. If you don’t use’em, you lose them!
When it’s time to peel and chop, round up the troops in your place (those old enough to peel and chop), turn on some tunes and put them to work while simultaneously having a dance party. In my house, I had a dance party with my 4 month old J However if it’s just you cooking, it won’t take too long. It took me about 10min with a baby on me (yay baby carrier) and plenty of cute interruptions.
Once the pears are peeled and chopped the cooking time is only 30 minutes, followed by cooling it and pureeing. Roughly 45 min, not too shabby.
Adapted from Two Peas and Their Pod
- 6 pears; peeled, cored, and cut into 1-inch pieces (I used bosc but any variety should work)*
- 2 Granny Smith apples; peeled, cored, and cut into 1-inch pieces
- 1/4 cup water
- 2 teaspoons fresh lemon juice
- 1 ½ teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
Peel, core and cut pears and apples.
Combine pears, water, lemon juice, cinnamon, ginger, and vanilla in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer until pears are soft, about 25-30 minute, stirring occasionally.
Take saucepan off the heat and let it cool for a few minutes. Transfer the cooked fruit, using a ladle, into a blender or food processor and give it a few pulses. If you like it really smooth, blend for slightly longer to get rid of chunks. If you like a little texture like I do, simply pulse a few times and taste it to check consistency.
Eat immediately when it’s nice and warm.
To store it for later, let the pear sauce cool completely and pour into glass jars (plastic is fine too!) Cover and store in the refrigerator. The pear sauce will keep in the fridge for one week. Or freeze it for longer (8-12 months according to the University of Minnesota). I’d recommend freezing in glass jars.
*Notes: I used 2 tart apples to cute the sweetness of the pears and to use them up but feel free to use 8-10 pears or mix and match pears and apples. Get creative, it’s fun!