Perfect Pear Sauce
A perfectly simple recipe for pear sauce featuring simple ingredients- vanilla, cinnamon, and ginger. Include easy canning and freezing instructions.
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.