Pearsauce is a lot like applesauce; although I tend to make it semi-sweetened. It’s always easier to sweeten a can after the fact but I like the idea that this has lower sugar, and can be used as a savory ingredient as well as a sweet one.
Pearsauce is excellent with pork, cheese, french toast or game birds (like a partridge in a pear tree?).
PEAR SAUCE RECIPE – INGREDIENTS
This will make 3-4 pints and can be scaled up or down.
- 6 pounds of pears (any type will do, I like to mix them up)
- 0.5 cups maple syrup
- 1 tablespoon lemon juice
PEAR SAUCE RECIPE – INSTRUCTIONS
Note: if you have a highspeed blender, you can skip multiple steps in this recipe and drastically reduce cooking time with this trick. If you do that, skip to step 4.
- Peel, core and chop the pears (you can chop them in a food processor)
- Combine 0.5 cup water and pears in a pot and heat over medium-high, stirring to prevent burning.
- Cook at a light simmer, continuing to stir to prevent burning. Cook/ mash until you have the consistency of applesauce (you can also blend once soft).
- Lightly simmer for 45-60 minutes. (Add jars to waterbath and Start boiling water after 30 minutes of cooking)
- Add lemon and maple syrup.
- Cover jar lids with boiling water.
- Spoon sauce into pint (2 cup/ 500 ml) jars.
- Wipe rims of jars to remove any spilled sauce.
- Place lids on jars, secure finger-tight.
- Submerge jars in hot water bath for 15 minutes (begin timing after the water reaches a boil).
- Remove jars, place on counter for 24 hours. Check the jars to ensure they’ve sealed and store on the shelf.