OCT
11

Easy Homemade Pearsauce or Applesauce

Breakfast and Brunch, Fall Recipes, Freezer Friendly, Fruit Desserts, Kid Friendly Recipes, Sauces, Seasonal Recipes | 26 comments

As far as I can remember, I’ve never really been a big fan of applesauce – unless it was homemade, and even then I’m not likely to sit down to a bowl full for a snack. Madeline, on the other hand, loves her applesauce. Store bought or homemade she doesn’t care. Either way is good to her. But Pearsauce….mmmmm Pearsauce! Now that’s something we both can agree on.

homemade pearsauce or applesauce

I don’t know why but Pearsauce just seems more sophisticated to me. The flavor and texture are more to my liking. Even the name sounds fancier than applesauce. When pears were on mega sale here a few weeks ago I was able to can a half a dozen jars of Vanilla Spiced Pear Butter.

I also made some Pearsauce for us, though I didn’t can it. I only made enough for us to enjoy for a couple of days. Next time pears are so cheap they’re practically free – I think I’m going to venture into canning some Pearsauce so we can have it on hand year round. It’s that good!

Pearsauce is nice for snacking on alone, but is makes a great addition to plain yogurt for some extra flavor. Next time you’re craving a bowl of oatmeal for breakfast try stirring in a few spoonfuls of this delicious Pearsauce.

Homemade Pearsauce

adapted from Vanilla Spiced Pear Butter

Print Save Recipe

Ingredients:

3 1/2 lbs. pears, peeled, cored, and coarsely chopped
1/4 cup water
juice of 1/2 lemon
1/2 - 1 teaspoon cinnamon
1/4 - 1/2 teaspoon cardamom
1/8 teaspoon nutmeg

Directions:

In a large saucepan, combine the pears, water, lemon juice, cinnamon, cardamom, and nutmeg. Bring to a boil over medium-high heat. Reduce heat and boil gently, occasionally stirring, for 20 minutes.

Transfer mixture to a food processor, working in batches if necessary, fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy.

Transfer to an airtight container and store in the refrigerator for up to 4 days. Alternatively, freeze in one cup quantities in the freezer and store for several months.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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26
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    the blissful baker - October 11, 2010 @ 7:17 am

    oh, pearsauce! it does more elegant than applesauce, which i’ve only thought of as a kid food. not that i don’t love it too :)

    [Reply]

  • 2
    Christi B - October 11, 2010 @ 7:39 am

    When pears are on sale I buy them up (or buy a bunch at Sams/Costco) and then peel and core them and toss them in the crockpot. Cook on low all day (abt 8 hrs) then run through the food mill (or food processor) and freeze it up. I like my pearsauce partially frozen so I just defrost a little at a time and eat it nice and icy :) My girls love it too!

    [Reply]

  • 3
    Carrie @ Springs Bargains - October 11, 2010 @ 7:45 am

    Try putting some cranberries in with it, and a couple of tablespoons of sugar – YUMMY!

    [Reply]

    • Katie Goodman

      Katie replied: — October 11th, 2010 @ 9:07 AM

      I bet it would be great with cranberries. Giving that a try next time for sure. You’d be surprised that this recipe is quite sweet tasting on it’s own. It really didn’t need any sugar. I can imagine that with the cranberries it might need a little sugar though.

  • 4
    Candi @ Family Stamping and FOOD! - October 11, 2010 @ 9:02 am

    Yum! My father-in-law gave us a 5 gallon bucket full of pears. It made 2-1/2 quarts of pearsauce. I’ll have to try the cardamom addition…sounds very fragrant!

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  • 5
    Shaina - October 11, 2010 @ 9:14 am

    Looks delicious! I need to find pears so I can enjoy this and your pear butter.

    [Reply]

  • 6
    Wannietta - October 11, 2010 @ 10:38 am

    I have never tried Pearsauce but this sounds & looks so enticing that I’ll definitely give it a go!!

    [Reply]

  • 7
    naomi - October 11, 2010 @ 10:53 am

    I love this. Pear sauce is definitely more sophisticated than apple sauce.

    I can’t wait to try this, especially since pears are my son’s favorite fruit.

    [Reply]

  • 8
    Lauren - October 11, 2010 @ 1:31 pm

    I am definitely making this pear sauce soon – I love that it doesn’t have any added sugar!

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  • 9
    Jamie | My Baking Addiction - October 11, 2010 @ 6:33 pm

    I actually enjoy apple sauce, but definitely agree that homemade is better. This pear sauce looks absolutely perfect and I cannot wait to see the pear butter.

    [Reply]

  • 10
    Courtney - October 11, 2010 @ 9:03 pm

    Awesome idea, I love HOMEMADE applesauce. Can’t stand the premade. I love pears so this just screams to me: MAKE ME!!

    [Reply]

  • 11
    Marla - October 11, 2010 @ 9:04 pm

    I love homemade pear sauce, apple sauce – really any fruit sauce. See we have more in common than we thought! When do you think we will get to see each other again? Hopefully very soon :)

    [Reply]

  • 12
    Jenna - October 11, 2010 @ 10:47 pm

    I complete agree with you on the pear sauce. I seem to be addicted to it as a lately.

    [Reply]

  • 13
    Aggie - October 13, 2010 @ 7:05 pm

    WOW! Pearsauce?? Why haven’t I had this before. Your photo is gorgeous. I want to make this!!

    [Reply]

  • 14
    Cindy - September 13, 2012 @ 4:29 pm

    This sounds wonderful! I can’t wait to try it. I’m wondering if this can be canned as I have more jars than freezer space.

    [Reply]

    • Katie Goodman

      Katie replied: — September 15th, 2012 @ 5:03 PM

      I’m sure it could be canned but I don’t know the instructions for processing since I didn’t can. I would take a look at the Ball Complete Book of Home Preserving for instructions.

  • 15
    Katie @ Mom's Kitchen Handbook - October 01, 2012 @ 11:41 am

    I’ve just starting experimenting with pear sauce after having an overabundant tree in our yard. I’ve been making it with ginger and maple syrup, love the idea of cardamom with lemon. Will have to give it a whirl. Thanks

    [Reply]

  • 16
    Allyson - October 13, 2012 @ 12:04 pm

    This is similar to the recipe I use but I find that a splash of orange juice works better than lemon juice. And the pears I had were underripe so they needed some sugar. So I packaged them in a tub with some sugar and a tiny bit of salt before cooking. It sweats out some of the liquid that can then be used to cook the pears with instead of water.

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  • 17
    Jennifer - November 02, 2012 @ 11:33 am

    Going to try canning this yummy recipe since we were given 80 lbs of free pears today! I’ll have to try your pear butter as well and maybe some will be made into a pear pie filling… Yikes! I feel like I have pears coming out my ears!

    [Reply]

  • 18
    Erin @ Texanerin Baking - November 03, 2012 @ 10:14 am

    I’m obsessed with homemade applesauce at the moment! My new favorite is raspberry applesauce. I seriously eat it for every meal. So yummy! And pear?! That sounds interesting and like you said, more sophisticated. :)

    [Reply]

  • 19
    andrea - July 27, 2013 @ 9:01 am

    Hi. I want to make this asap but I don’t have a scale. Do you know about how many pears you used? thanks

    [Reply]

    • Katie Goodman

      Katie replied: — July 27th, 2013 @ 10:43 AM

      Sorry I do not know how many pears it was. Maybe you can borrow a scale from someone?

  • 20
    Kasey - August 09, 2013 @ 12:51 pm

    I replaced the 1/4 cup of water with 1/4 of maraschino cherry juice and threw in about 10 cherries along with the pears. Yummy, cherry-pear sauce!

    [Reply]

  • 21
    carol - September 25, 2014 @ 3:13 pm

    Just canned a batch – used cranberry juice instead of water and mashed with an immersion blender. Delicious.

    [Reply]

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