Pear Sauce

Pear sauce is a great addition to any frugal pantry. It can be served plain, like apple sauce; as a topping for breads and other foods and as an ingredient substitute in many baked good recipes. Heat up the stove, and give it a try.


Pears (40 medium-sized or 50 small), peeled chopped and cored
2 teaspoons lemon juice
1 cup water
Sugar to taste (optional)
Cinnamon to taste (optional)


1. Place the pears and water in a large pot, and bring to a boil.

2. Reduce heat, cover and simmer for 20 to 30 minutes or until the pears are soft, stirring often.

3. Add the lemon juice and any sugar or cinnamon that you wish to include.

4. Bring the pot back to a boil. Then, reduce heat; and simmer uncovered until pears are cooked down to your desired consistency.

To Can:
Ladle the pear sauce into hot, sterilized jars, leaving 1/2-inch of headspace. Then, run a spatula or bubble remover tool around the inside edge of the jar to remove any air bubbles. Wipe the rims clean; top with a boiled lid; secure the band, and process in a boiling water bath – 20 minutes for pints, 25 minutes for quarts. Place the jars on a towel, and allow them to cool overnight. Then, test the jars for a good seal in the morning (press down on the lid; and if the lid doesn't pop back, the jar is sealed). Refrigerate any jars that did not seal.

To Freeze:
Ladle the pear sauce into clean, freezer jars, leaving 1/2-inch of headpace in pint jars and 1-inch of headspace in quart jars. Seal the jars, and allow to cool completely before freezing.

Other Info

Yield: 4-6 pints or 2-3 quarts, depending on size of the pears and the length of cooktime.


1. If you want perfectly smooth sauce, blend the pot with an immersion blender, or transfer the sauce to a regular blender to finish.

2. Pear sauce can be used as healthy substitute for the oil in cakes, muffins and cookies.

3. Pear sauce can also be used in place of the apple, pumpkin or zucchini in bread recipes. 

Apple Pear Chutney


1/2 tablespoon garlic, minced
1/4 c. red bell pepper, diced
1/2 tablespoon fresh ginger, minced
 1 c. red onion diced
1 1/4 c. granny Smith apples, cored and diced (medium diced) 
1 1/4 c. Bartlett pears, cored and diced (medium diced)
 1 c. light brown sugar
 1 c. water
 1/4 c. cider vinegar
 1/4 c. raisins
 1/8 teaspoon ground nutmeg
 1/8 teaspoon ground allspice
 1/8 teaspoon ground cinnamon
 salt and pepper, to taste
 1 tablespoon canola oil


Sautee garlic, red bell pepper, onion, and ginger in oil. Do not over brown. Cook for 3-4 minutes then add apples, pear, brown sugar, water, raisins, vinegar, and spices.

Cook for 15 to 20 minutes on a low simmer. Remove from heat and serve.

Other Info

This can be used for chicken, pork, seafood or other proteins. It can also be served as a condiment.

Serving Size: 16
Preparation Time: 1:00      Start to Finish Time: 1:00
Yield: 1 quart
 Suggested Wine: Pinot Noir or Merlot

Per Serving (excluding unknown items): 51 Calories; 1g Fat (14.9% calories from fat); trace Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

SOURCE:, Recipe By: Chef N. Rand Johnston Jr CEC, CWPC, CSC July 2007.