Pear Sauce

picture002 (2)I am fortunate to have family who live in the Deep South on a whole lot of land.  The combination of a long growing season and acres of organically grown fruit and nut trees is enviable (the snakes, not so much).  Lucky for me, I get the best of both worlds when my family comes North for a visit… food gifts delivered right to my reptile-free home.  Thanks, guys!

Not too long ago, I was gifted with a big box of crisp Asian pears.  This is the same variety of pear that is often sold individually wrapped in stretchy, protective mesh… these babies cost a fortune at the supermarket.  I was both gleeful and determined.  Gleeful because I appreciated the specialness of these pears.  Determined because they were already quite ripe, and I knew I didn’t have much time before their specialness might rot away.

The fastest way to preserve a whole lot of pears (or apples, for that matter) is to make sauce.  That’s precisely what I did with the ripest pears in the box, and what I will share with you today.  Homemade pear sauce is easy to make, delicious, and high in fiber.  It freezes well in containers both large and small (the latter being perfect for lunchbox treats).  Kids love pear sauce, as it is naturally sweet – there’s no need to add sugar or the high fructose corn syrup that often pollutes mass produced fruit sauces.

A quick note before we get started:  SAVE YOUR PEAR CORES… Put them in a covered bowl in the fridge.  We’ll make jelly out of them next time!

picture005Ingredients (makes about 18 cups of sauce)

30 large pears (any varieties)

1 tablespoon of Chinese five-spice powder

1/2 cup water



Step 1) Peel and core pears.  Save the cores!  Cut pears into chunks and add to large stockpot.

Step 2) Add 1/2 cup water to the stockpot, to prevent sticking.  Simmer pears over picture008medium heat with occasional stirring until pears cook down into a chunky sauce.  This will take 30 – 60 minutes, depending upon the water content and ripeness of your pears.  If the bottom of the stockpot begins to stick, add another 1/4 cup of water.

Step 3) Remove from heat and stir in Chinese five-spice powder.  Puree with an picture009immersion blender.

That’s it.  So easy!  Don’t forget to save those pear cores.  We’ll use them in two days!

6 replies to “Pear Sauce

  1. I cooked my pears into pear butter last year. It was so concentrated in sweetness I didn’t care for it but friends thought it was sublime.

    1. I’m not sure I’m patient enough to make pear butter (or apple butter)! 🙂 In a more practical sense, for feeding children, I need volume… quarts of sauce rather than pints of butter. In the recipe which will post two days from now, I make jelly from the pear cores. That way I end up with a sauce and a “spread” of some sort.

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