Pear Sauce Recipe

Pear sauce is a great way to use very ripe pears. To make a batch, cook the pears with orange juice, lemon juice, and brown sugar. Similar to applesauce, it’s sweet and slightly tart. Serve it on its own, as a topping for ice cream, or with meats, like pork chops.

Homemade pear sauce and applesauce are two of my favorite things to make in the fall. Both are a great way to use very ripe fruit. This easy recipe takes about an hour to make from start to finish.

Most of the ingredients are optional. You really only need ripe pears and water to make a basic pear. But the brown sugar, orange and lemon juice, and cinnamon make for such a flavorful sauce. So I never skip using them.

Ingredients.

Here’s what you need to make this recipe. Remember the key to tasty pear sauce is to use very ripe pears.

• Pears. Any variety of pears work. I usually use a blend of Bartlett and bosc. Just be sure whatever pears you use are very ripe. I don’t suggest Asian pears because of the cost and delicate flavor.
• Brown Sugar. A little brown sugar adds a lovely sweetness.
• Orange Zest and Juice. The zest and juice of one orange adds a rich flavor to the sauce.
• Lemon juice. A little lemon juice brings out the other flavors.
• Cinnamon. Ground cinnamon makes for a spiced pear sauce that’s great on its own or served with roasted meats.

How to Make Pear Sauce.

Prepare the Pears.

Wash the pears and gently dry them. Peel the skin with a sharp paring knife or peeler and cut away the stem. Since pears are delicate, handle them carefully while peeling. If you see any bruises or soft spots, cut them away. Don’t use fruit that’s rotting or moldy.

Having trouble peeling the pears? Blanch them! 

If you’re having trouble peeling the pears, heat a pot of water until it’s boiling. Place the pears in the pot for about 30 seconds. Remove the pears and dry them. They should peel easily. If the skin is still stubborn, return them to the boiling water for another 30 seconds. 

Scoop out the seeds with a small spoon and gently pull the stem off the pear. If the stem doesn’t pull off, use a paring knife. 

Cut the pears into large chunks, about ½ inch but don’t stress about this. You just want to cut them up before putting them in the pan. 

Cook the Pears.

Place prepared pears in a medium pot. Add the water, brown sugar, orange zest, orange juice, lemon juice and cinnamon. Stir everything together.

Heat over high heat until it comes to a boil. Once it starts to boil, reduce the heat to low. Simmer until the pears are cooked through and fall apart easily when mashed with a fork.

Stir the sauce occasionally as it cooks to prevent it sticking to the bottom of the pan.

Mash the Pear Sauce. 

Remove the pan from the heat. Mash the cooked pears with either a potato masher or a food mill. 

For a very smooth pear sauce,  use a stick (immersion) blender, food processor, or blender. If you use a food processor or blender, only fill it halfway to prevent burns.

How to Store Pear Sauce.

The cooked sauce keeps well in the refrigerator for up to one week. If you need to keep it longer, freeze it.

To freeze the pear sauce: Cool it and place into a freezer container. It freezes well for up to one year. 

Note: this recipe was not developed or tested for canning.