Pear Sauce – use ripe pears to make this simple sauce which can be used in the same way as applesauce.
How come Apple Sauce is so popular while pear sauce is not? I mean, apples and pears are so similar fruits, they can be used in a similar way, yet pears seem to be neglected somehow.
I’ve already posted a recipe for Pear Butter some years ago. It is delicate and flavorful jam-like spread for bread or bagels with a hint of cinnamon, cardamon, orange zest and vanilla.
The Pear Sauce is similar in preparation, yet it is a little bit different in consistency and use. It is thinner and pourable which makes it excellent side dish for pork tenderloin or for chicken or to be poured over pancakes or waffles.
The mildly spiced pear sauce is easy to make. Since you use pears with skins, you can prepare it in minutes. It can be used in both sweet and savory combinations, in pretty much every way that you would use your Apple Sauce. You can even use it to substitute a part of butter or oil in your baked goods, like cake or muffins.
Though the Pear Sauce is suitable for canning, probably the easiest way to store it is in a fridge or freezer.
- 1 lb (500 g) pears, cored and quatered (no need to peel them)
- 1 oz 30 g sugar
- 1/8 tsp cinnamon, or to taste
- a pinch of nutmeg
Place the pears in a pot. Add about 1/2 inch of water to the bottom of the pot. Cook covered on medium heat until soft. If during cooking liquid evaporates, add a few tablespoons water more.
Mash pears together with other ingredients. Stir on low heat until you get smooth sauce of desired thickness.