This simple homemade Pear Sauce is gently spiced with cinnamon, cardamom, and nutmeg. It’s a quick recipe that takes about 30 minutes from start to finish, and can be refrigerated, frozen, or water-bath canned for long-term storage.
★★★★★
Bela says –
“It’s not only tasty, but pretty too! Thanks for a delicious recipe!”
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Just Like Applesauce — But with Pears
Spiced pear sauce has the same smooth, pureed texture and sweet-tart balance you love in applesauce, but it’s made with ripe pears for a delicate, floral flavor.
This pear sauce is a family favorite in my kitchen. It’s fast to make, freezes well, and can be water-bath canned to keep on the pantry shelf for months.
Why you should make this pear sauce:
✔ Few Ingredients: The recipe uses just five basic ingredients plus water, and the spice blend is easy to adapt to your taste.
✔ Quick to Prepare: Pears cook down rapidly, so you’ll have pear sauce ready in roughly 30 minutes.
✔ Multiple Storage Options: Keep it refrigerated for a few days, freeze portions for later, or water-bath can jars for long-term storage.
Enjoy!
-Katie
Special Equipment You’ll Need
Gather these tools before you start to make the process smoother:
- Vegetable peeler — for peeling the pears.
- Kitchen scale or bowl — to weigh or hold the pears as you prep.
- Citrus juicer — for squeezing fresh lemon juice.
- Large saucepan or stock pot — to cook the pears until tender.
If you plan to can the pear sauce, you’ll also want:
- Water bath canner (or a deep pot with a lid and rack).
- Glass canning jars, lids, and bands — use new lids for a reliable seal.
- Canning funnel and ladle to fill jars cleanly.
- Jar lifter to remove hot jars safely from the canner.
Grab These 5 Ingredients
The full ingredient list and measurements are in the recipe card below, but here’s a quick overview:
- Fresh pears — Any common variety works well (Bartlett, D’Anjou, Red D’Anjou, Bosc). You can mix varieties or use one type. Avoid Asian pears for this recipe.
- Fresh lemon juice — Adds brightness and, if you plan to can, the necessary acidity.
- Spices — Ground cinnamon, cardamom, and nutmeg form a warm, balanced blend; adjust amounts to taste.
- Water — A small amount to help the pears cook down smoothly.
How to Make Pear Sauce
- Combine the ingredients in a saucepan. Peel, core, and roughly chop the pears, then add them to the pot with water, lemon juice, and spices.
- Bring to a boil, then simmer. Reduce the heat and simmer for about 20 minutes, stirring occasionally, until the pears are soft and beginning to break down.
- Blend to the desired texture. Use a food processor or an immersion blender to purée the mixture until smooth but not overly thin.
This summary highlights the basic steps. For exact measurements and canning instructions, refer to the printable recipe card in the recipe section below.
Tips for Success
- Make it sweeter: Add brown sugar one tablespoon at a time until it reaches your preferred sweetness.
- No food processor? Use a potato masher or an immersion blender on low to reach a smooth texture.
- When canning, don’t change key ingredients: If you plan to water-bath can this pear sauce, keep the recipe proportions and the lemon juice as written—changes to acidity or fruit amount can affect canning safety. Consult trusted canning resources before altering ingredients.
- Tight lid? If a jar is difficult to open after canning, trapped air can make lids stubborn; there are simple techniques to loosen them safely.
Ways to Serve It
Pear sauce is versatile and delicious on its own, but here are a few ideas to expand its use:
- Use as a filling or topping for bite-sized tarts, substituting pear sauce for other fruit fillings.
- Stir into maple syrup for a flavored syrup to pour over pancakes, waffles, or French toast.
- Mix into plain yogurt and top with granola or chopped nuts for a quick breakfast or snack.
- Swirl into oatmeal while it cooks for warm pear flavor, or use pear sauce as a substitute for applesauce or oil in many baking recipes.
Storage Instructions
Refrigerate: Store pear sauce in an airtight container for 3–4 days.
Freeze: Freeze in one-cup portions for up to six months. Cool the sauce to room temperature before freezing and leave a little space for expansion.
Can: Properly processed, water-bath canned pear sauce will keep for 12–18 months. Follow safe canning procedures and use new lids. Detailed water-bath canning steps are included in the recipe card below.
Pear Sauce Recipe
about 4 cups
10 minutes
20 minutes
30 minutes
A quick, cozy pear sauce that’s perfect for snacks, breakfasts, and preserving.
Ingredients
- 3 1/2 lbs. pears, peeled, cored, and coarsely chopped
- 1/4 cup water
- juice of 1/2 lemon
- 1/2–1 teaspoon ground cinnamon
- 1/4–1/2 teaspoon ground cardamom
- 1/8 teaspoon ground nutmeg
Instructions
To Make the Pear Sauce
- 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 simmer gently, stirring occasionally, for about 20 minutes until the pears are tender.
- Transfer the mixture to a food processor or use an immersion blender and purée until smooth but not overly thin.
- Store in an airtight container in the refrigerator for up to 4 days, or freeze in one-cup portions for several months.
How to Can Pear Sauce
- Wash jars in hot, soapy water and drain. Keep screw bands separate. Simmer new lids in hot (not boiling) water until ready to use.
- Ladle hot pear sauce into hot jars, leaving 1/4-inch headspace. Remove air bubbles, wipe the rim, center the lid, and apply the band fingertip-tight.
- Place jars in a canner with jars fully covered by water. Bring to a boil and process for 10 minutes. Turn off heat, wait 5 minutes, then remove jars to cool. Store once completely cool.
Notes
Recipe Tips
- Do not omit the lemon juice if you plan to water-bath can this sauce; the acidity is important for safe canning.
- You don’t need to chop pears finely; they’ll break down while cooking. Peel them for a smooth final texture.
- Adjust the cinnamon, cardamom, and nutmeg to suit your preference—seasoning changes won’t affect canning safety.
Substitutions
Avoid changing fruit proportions, acidity, or sugar if you intend to can. For refrigerator or freezer storage, you can experiment freely with substitutions and additions.
Nutrition Information:
Yield: 8
Serving Size: 1/2 cup
Amount Per Serving:
Calories: 132
Carbohydrates: 35g
Fiber: 7g
Sugar: 23g
Protein: 1g
Nutritional information is an estimate.
Try Making Pear Sauce at Home!
With just five simple ingredients, this warmly spiced pear sauce makes a lovely snack or a pantry-ready preserve when canned.
Did you try this recipe? I’d love to hear how it turned out—please leave a comment and review to help others and to share your experience.
Share Your Creations!
If you make this pear sauce, tag @goodlifeeats on Instagram and use the hashtag #goodlifeeatsrecipes—I enjoy seeing your kitchen creations!