Spiced Unsweetened Pear Sauce

Name: Spiced Unsweetened Pear Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3 1/2 pounds pears, cored, and rough chopped. You can peel, but I left mine on for more nutrients (keep in mind there will be rougher texture if you leave them on); 1/4 water; juice of 1/2 large lemon, about 1 Tbsp; 1 tsp cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground cardamom; 1/4 tsp ground nutmeg; pinch cloves

by The Black Cat Kitchen

4 cups

30 min

We all know and love applesauce--synonymous with autumn and feel-good fall recipes. What about pear sauce? What about a different fruit being the star? Let me tell you, in pear season, these ROCK as a stand-in for our longtime apple friends.

I make mine without any added sugar, because I like the inherent sweet from the pears. However, you can add brown sugar, maple syrup, or a bit of honey to to the cooking process if you like a little extra, which is also remarkable in flavor!

This is so simple to make and I loved playing with the spices here. I tried a couple different versions and the recipe below was my favorite of the two. If you don't like any of the spices used, feel free to swap in or out and enjoy. Even simply cinnamon would be amazing. Next up...subbing in some pear sauce in batter for some morning muffins :)

Note on type of pear to use: I used Bosc, but bartlett, d'anjou and others would also be great. It does not really matter, go for what looks most ripe and most in-season.

Enjoy and check out other recipes here: https://www.instagram.com/theblackcatkitchen1/

Spiced Unsweetened Pear Sauce

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Recipe details

Yield 4 cups
Time spent: Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min

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% Daily value

Instructions

Pear Sauce

In a large saucepan, combine chopped pears, lemon juice, and water with spices. Stir to combine and bring to a boil over medium heat
Reduce and simmer, uncovered for 20 minutes or so
Keep stirring constantly!
Remove from heat when pears feel soft with a piercing
Let cool slightly and puree-either with immersion blender in the saucepan or in batches in food processor/blender
I like to leave mine slightly chunky, but blend to your preference
Store in fridge for no more than a week, but check around day 4/5
You can always freeze in airtight container for much longer storage

Tips

Consume within a week of storage in the fridge, or move to the freezer
Note on type of pear to use: I used Bosc, but bartlett, d'anjou and others would also be great. It does not really matter, go for what looks most ripe and most in-season.