Prep 5 mins
Cook 30 mins
Similar to applesauce, but different too! Lovely over pancakes or waffles instead of syrup.
- 4 -5 large pears, cored and coarsely chopped, with skins still on (about 4 cups)
- 2 tablespoons honey
- 1 teaspoon vanilla
- 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.
- Mash or puree to get your desired texture - I like to leave it kind of chunky.
- Stir in honey and vanilla, mix well.
- 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.
- Store refrigerated, tightly covered, for up to 2 weeks.
- May also be frozen.
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 :)
The vanilla was overwhelming, even though I used less than the recipe called for. I was good over yogurt and granola.
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!