Spiced Pear Sauce

Spiced Pear Sauce | Magnolia DaysFallen leaves lined the side of the driveway. The first signs of summer ending were already hinting of the season to come. Soon the deep greens of the landscape will transform to yellows, reds, and oranges. The colorful display nature gives in the fall accompanies as coolness in the air. Summer fruits and vegetables cease producing. It is already almost the case at my local farmers market. Tomatoes are few and peaches are gone. Fall brings a new set of produce and some are already making an appearance. It took spotting pears at the market to lead me to make spiced pear sauce.

Actually, it took more than spotting pears. It’s also because of a little bug put in my ear by my friend Michael. Well, more than a little bug. It was a clear and brilliant suggestion. We were discussing fruit trees and the upcoming harvest. He said “You need to make pear sauce”. First I was a little hesitant because I’ve not been a big fan of applesauce. It’s a texture thing. Plus all I’ve had is the stuff from a jar and that could be the issue. So I took on the task and I am now a big fan.

Spiced Pear Sauce | Magnolia DaysHomemade pear sauce texture is up to you. It will depend on how you process it and how much you process it. You can use a potato masher, food mill, or food processor. Each will give a different texture from chunky to smooth. My version is with the food processor and on the smoother end. It is quite thick which could be easily thinned down with a little water or pear juice. A touch of spice from cinnamon, ginger, and vanilla (the real stuff from vanilla seeds) adds warmth and an extra layer of flavor.

Are you ready for fall to begin? I’m not totally ready yet. Officially there are still a few more weeks of summer to go. The wet, cooler weather this year made it seem like it never really happened. At least there are wonderful fall foods to come. It will soon be time for baked acorn squash and butternut squash soup. My how time flies…

Spiced Pear Sauce
 
Prep time
 
Serves: Makes about 2 cups
Ingredients
  • 4 to 5 large Bartlett pears; peeled, cored, and thinly sliced
  • 2 tablespoons honey
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • Seeds from ½ vanilla bean
Instructions
  1. Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Loosely cover and reduce heat to medium-low.
  2. Simmer until pears have softened, about 30 to 40 minutes. Stir occasionally.
  3. Add 1 tablespoon of water if pears seem too try during cooking.
  4. Transfer cooked pear mixture to a food processor fitted with a knife blade. Process until smooth or desired texture. Stop and scrap down sides of processor bowl as needed.
  5. Spoon into 8-ounce canning jars and wipe rims clean. Seal jars and cool on a wire rack to room temperature. Store in refrigerator and use within 3 weeks.
  6. Alternatively, spoon into a non-reactive plastic or glass storage container. Cool to room temperature, cover, and store in the refrigerator. Use within 5 days.

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Comments

  1. says

    I am not a big fan of pears raw or baked but something I always enjoyed was a homemade pear sauce. You even add ginger, my mum wouldn’t do that but it makes sense. The ginger will just make the sauce more exciting!

    • says

      Thanks Paula. I don’t know why it isn’t as popular as applesauce either. Perhaps because it is not sold in stores as much as applesauce.

  2. says

    I don’t think I’ve ever had pear sauce. And I’m certainly not ready for the fall–how did it get here so quickly? I definitely want to try this, though–and it’s one of those things that I’ll probably end up eating the whole pot. Fortunately it won’t be a big calorie expenditure :)

  3. Mary says

    Just wanted to let you know I made this today and it was great! So a huge thank you for the recipe! I have two picky toddlers and was looking for a new snack idea and this was perfect. I did decrease the ginger to 1/8 just because I wasn’t sure if it would be too much for them. It was perfect.

  4. Martha says

    I would add a little pear schnapps for the last few minutes of simmering–cook off the alcohol but add some deeper flavor– rewarm to put over that pear and almond cake with a little ginger ice cream on the side..yum.

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