If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I love the flavor and texture of homemade applesauce, so last year I ventured out and made some pearsauce. Loved the result - and it's great to use in baking as well! —erinmcdowell
Makes about 6 pints
- 4 pounds pears, peeled, cored, and chopped
- 3 tablespoons lemon juice
- 1/3 cup water
- 1 cinnamon stick (about 1" long)
- pinch freshly grated nutmeg
- 1/2 vanilla bean, scraped
- In a large saucepan, toss the pears, lemon juice, and water together. Bring the mixture to a simmer over medium heat. Add the cinnamon, nutmeg, and vanilla.
- Continue to simmer, stirring occasionally, until the pears are soft and broken down, about 30-35 minutes.
- Remove the cinnamon stick and vanilla bean. If you like a chunky texture, you can leave it as is. I hit it a few times with my immersion blender until it was bit more applesauce-like.
- If you want to can the pearsauce, ladle it into sterilized jars, leaving 1/4" headspace, top with lids and rings, and process in a boiling water canner for 15 minutes. You can also refrigerate/freeze the pearsauce. Canned, it will keep 6-9 months. In the fridge, up to 1 month. Frozen, up to 4 months.
- This recipe was entered in the contest for Your Best Pears
Hold Onto Those Stems
Over 30 recipes to put herb stems to good use
How to cook with herb stems.
Hatch chiles are worth the fuss.
We've got the summer blues.
Our favorite food reads.
A better basket.