Pear sauce is lovely departure from the same old applesauce. I have a no fuss recipe for you that will take you from fresh pears to delicious pear sauce in less than 40 minutes! Is see a batch of Perfect Pear Sauce in your near future!!
But why pear sauce? My kids love applesauce. A lot. They would totally eat it every day. And with my no fail Easy Instant Pot Applesauce recipe, it’s nothing for me to whip up a fresh batch whenever we run out.
Well… long about the middle of September, when I was totally hitting my Autumn stride with all-apple-everything-all-the-time (I mean, I’m the Forrest Gump of apples in fall- apple juice, apple sauce, apple fritters, apple old fashioneds, apple butter, apple bread, apples and pork chops…you get my drift) my kids kinda got a little sick of apples. I was shocked!
Perfect Pear Sauce
So as I wandered through the produce section at Wal Mart one Sunday morning, I saw them…….PEARS! Beatiful Boscs, Bright green Bartletts, and delicious D’Anjous! I decided then and there that I must make PEAR SAUCE! Yes, I said pear sauce! It made prefect sense! I needed something to reaplace our super easy go to apple sauce and I saw no reason it could not be done with pears instead! Instant pot or stove top, adjust the spices to your liking. Your kitchen will smell amazing! Tummies will be happy!
Gather yourself 8-10 pears. I have always been partial to the good ol-fashioned Bartlett, but any kind will do as long as they are at least somewhat ripened.
Combine the peeled (OXO Swivel Peeler), cored, and chopped pears with a little vanilla extract, a dash of pumkin or apple pie spice (or a little cinnamon and ginger) , and a little lemon juice, and toss it all in the instant pot. That is it!
Set your instant pot (Instant Pot) to cook for 10 minutes, let it naturally release for 10 min. Alternately, if you are using the stovetop method, bring all ingredients to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until pears have softened, about 25-30 minutes.
We are partial to our fruit stuffs being a little less on the sweet side so we don’t add any sugar tot his recipe. It has a nice sweetness all on it’s own! Once the pears are tender, I let the mixture cool down for a few miuntes (*important step) and then toss it all in the food processor (or blender if you like) to puree. If you prefer a chunky, homestyle texture, you can use a potato masher.
And viola! Perfect Pear Sauce! Ready to eat, freeze, or preserve.
This recipe should make two half-pint jars of sauce. It will keep well in the fridge for at least one week. I can also be easily frozen in your choice of freezer safe container for up to 6 months. If you decide to go big and double or triple the batch and would like to preserve it via water bath canning, you can safely do so. Follow all recommeded canning safety procedures for jar and lid sterilizaation. Add warmed pear sauce to sterilized jars. Add lids and rings, finger tight. Process 15 minutes for half pints, 20 minutes for quarts. Add 5 minutes for higher altitudes.
Pear Sauce FAQ
Q: My pear sauce is too thin. How do I thicken it up?
A: You can add cornstarch or ClearJel to fruit sauces that need thickening. Always mix cornstarch with a cool liquid before adding to ensure that it doesn’t clump up in the boiling fruit mixture.
Q: What is the difference between pear sauce and pear butter?
A: Fruit butters are a bit thicker, sweeter, and more concentrated than fruit sauces. They are generally a spreadable consistency.
Q: Other than fresh eating, what can you use pear sauce for?
A: Pear sauce is a great addition to ice cream, pancakes and waffles, and even pork!
So if you are looking for a simple, no fuss new sauce to add to your menu, give this Perfect Pear Sauce a try! I promise, you will not regret it!
Perfect Pear Sauce
Equipment
- 1 peeler
- 1 knife for chopping
- 1 instant pot or large stove top pot
Ingredients
- 10-12 pears (any variety, but should be mostly ripened) peeled, cored, and chopped into chunks
- 1 tsp vanilla extract
- 1 tsp ground cinnamon (can sub 1 tsp apple pie spice or pumpkin pie spice for cinnamon and ginger if prefered)
- 1/2 tsp ginger
- 2 tsp fresh lemon juice (or bottled if that's all you have on hand)
- 1/4 cup water
Instructions
- Combine all ingredients into instant pot. Set the timer for 10 mintues. Let the pressure release naturally for 10 min. (If using the stovetop method, bring all ingredients to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until pears have softened, about 25-30 minutes.)
- Let the mixture cool a bit- at least 10 minutes. If you prefer a chunky pear sauce, mash with a potato masher. If you prefer a smooth sauce, you can transfer the cooked pear mixture to a food processor or blender to process. An immersion blender would work nicely as well. (*If you plan to can your pear sauce, return the mixture to the pot and keep heated through)
- Pour your pear sacue into glass or plastic containers. It should fill 2 half-pints or just shy of a quart jar. Cover and store in the refrigerator. Pear sauce will keep in the fridge for at least one week.
- Freezing instructions: place the pear sauce in a glass or plastic container and place in the freezer. Will keep nicely for up to 6 months.
- Canning instructions: follow all safety procedures for water bath canning preparation of jars and lids. Process for 15 min for pints, 20 min for quarts.
