Recipe Card-Pear Sauce
The simplicity of this pear sauce recipe is what makes it so lovely. With only a few ingredients, you can make a pot of chunky or silky pear sauce that will enhance any dish in approximately 30mins.
Ingredients
- Pears 6-8 medium-sized: The star of the show! Choose ripe, juicy pears like Bartlett or Anjou for their natural sweetness. You can keep the skins on for added fiber and a slightly rustic texture or peel them for a smoother sauce.
- Water ½ cup: Helps soften the pears during cooking and prevents them from sticking to the pot. You can adjust the amount for a thinner or thicker sauce.
- Lemon Juice 1 tablespoon: Brightens the flavor and prevents the pears from browning, keeping your sauce looking fresh and vibrant.
- Cinnamon 1 teaspoon, optional: Adds a warm, cozy touch. Feel free to try various spices, such as cloves or nutmeg.
- Sugar or Honey optional, to taste: If your pears are naturally sweet, you might not need any sweetener. For a touch of extra sweetness, add sugar or honey sparingly.
Instructions
- Prepare the Pears: Start by washing your pears thoroughly. If you prefer a smoother sauce, peel the pears; otherwise, leave the skins on for added texture and nutrients. Core and chop the pears into small chunks for even cooking.
- Combine Ingredients: In a large saucepan, add the chopped pears, ½ cup of water, and 1 tablespoon of lemon juice. This combination will help the pears soften while preventing them from browning. If you’re using spices like cinnamon or sweeteners such as sugar or honey, now is the time to add them. Stir to combine.
- Cook the Pears: Bring the mixture to a moderate simmer in the saucepan over medium heat. Reduce the heat to low, cover the pot, and let it cook for 25-30 minutes, stirring occasionally. The pears should become soft and easy to mash with a fork. If the mixture seems too thick, add a bit more water to reach your desired consistency.
- Blend or Mash: Once the pears are soft, remove the saucepan from the heat. For a chunky texture, use a potato masher or fork to break down the pears. For a smoother sauce, blend the mixture using an immersion blender or transfer it to a countertop blender.
- Taste and Adjust: Taste your pear sauce and adjust the sweetness or spices as needed. If it’s too tart, add a bit more honey or sugar.
- Serve or Store: Before serving, let the sauce to come to room temperature. It pairs beautifully with pork, steak, or even as a topping for yogurt. Store any leftovers in an airtight container in the fridge for up to a week, or freeze for up to three months.
Watch Video 👇 for Pear Sauce recipe -No Sugar Needed
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Notes
- Choose the Right Pears: Use ripe, slightly soft pears like Bartlett or Bosc for the best flavor. Avoid overly firm varieties as they may take longer to cook and lack sweetness.
- No Need to Peel: Save time by leaving the skins on—they’ll soften during cooking and add a hint of texture. If you prefer a smoother sauce, blend it thoroughly or use a fine mesh strainer.
- Customize the Flavor: Experiment with spices! Cinnamon, nutmeg, or even ginger can add warmth. For a zesty twist, try a dash of orange zest or cardamom.
- Double the Batch: Pear sauce freezes beautifully, so make extra! Simply double the ingredients and adjust the cooking time slightly to ensure even softness.
- Perfecting the Texture: For chunky pear sauce, mash gently with a fork or potato masher. If you prefer a velvety finish, blend it until smooth.
- Storage Tips: Keep in the refrigerator for up to a week in an airtight container. For longer storage, freeze the sauce in portion-sized containers or silicone molds for up to three months.
- Freezing Pear Sauce: To freeze, let the sauce cool completely, then portion it into freezer-safe bags or containers. Label with the date and lay flat to save space in the freezer.
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