Pear sauce instead of applesauce

Thank you cv and MrsMehitabel for your answers in the affirmative!

Yes. It is delicious and doesn't need to be bulked up. I like to make a chunky pear filling (read: applesauce!) for bear claw danishes. Recommended!

Applesauce varies based on the cultivar used so sauce made from a Fuji will have a different consistency than Granny Smith, Gravenstein, etc.

Based on decades of experience cooking fruits, I would say the same goes for pears: the cultivar used makes a difference. Also, based on my experience, I would say that cooked pear has a similar texture to cooked apple from a general perspective.

So choose your pear cultivar wisely if you are picky about the consistency of the final sauce, otherwise just use something that is conveniently available.

Best of luck.