Total Time
Prep 5 mins
Cook 30 mins

Similar to applesauce, but different too! Lovely over pancakes or waffles instead of syrup.

Ingredients Nutrition

  • 4 -5 large pears, cored and coarsely chopped, with skins still on (about 4 cups)
  • 2 tablespoons honey
  • 1 teaspoon vanilla


  1. Cook pears over medium-low heat, covered, for a few minutes until they start to release all their juices. Then uncover and continue to cook until pears are soft.
  2. Mash or puree to get your desired texture - I like to leave it kind of chunky.
  3. Stir in honey and vanilla, mix well.
  4. This will be a rather thin pear sauce, if thicker is desired, then continue to cook for up to an hour or so to evaporate more of the liquid.
  5. Store refrigerated, tightly covered, for up to 2 weeks.
  6. May also be frozen.
Most Helpful

What a fun recipe! I did peal my pears as they were from a friend's tree and had coarse skins. I also added some cinnamon. So easy and so healthy! Thanks for a great recipe I will use from now on when I get bags of fruit that I don't know what to do with :)

Taylor's Mommy October 30, 2011

The vanilla was overwhelming, even though I used less than the recipe called for. I was good over yogurt and granola.

Hot Pepper January 27, 2009

So quick to prepare and SO delicious. As other reviewers have commented - in our crazily over-busy lives - not having to even peel the pears: how good is that! I also loved the use of honey rather than sugar. I added some cinnamon, and cooked the pears for about an hour so that the sauce had taken on a thicker consistency. At this point, although I had not initially planned to do so, I added about a tablespoon of white wine. A wonderful aroma while the pears were cooking - especially after the wine had been added - and we greatly enjoyed them warm with a topping of Greek yoghurt. I also like katew's idea of using them over cereal for breakfast. So for me this will basically be both a recipe for topping or for having a topping (of yoghurt) added to! Thanks for sharing this fabulously easy and versatile recipe, Susiecat too!

bluemoon downunder October 25, 2008