Serves a Crowd

Pearsauce

September  9, 2011
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! —Erin McDowell

  • Makes about 6 pints
Ingredients
  • 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 This Recipe
Directions
  1. 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.
  2. Continue to simmer, stirring occasionally, until the pears are soft and broken down, about 30-35 minutes.
  3. 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.
  4. 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.
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I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.