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Easy Pear Sauce

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Need to use up your ripe pears? This easy pear sauce is a simple and yummy solution. With just a few basic ingredients, you can turn fresh pears into a smooth, spiced sauce that’s ready in about 30 minutes.

Since I was a kid, pears have been one of my favorite fruits in the late summer and early fall. So, of course, I have to have 4 pear trees in our yard. Whether you’re harvesting your own pears or buying them, they don’t last too long before you need to use them up.

Two jars of homemade pear sauce on the counter.

Homemade pear sauce is similar to applesauce and is one of my favorite recipes for cooking up pears quickly. It also stores well in the fridge, so you can make it up to enjoy throughout the week as part of your meal prep.

But it also freezes and cans well, so you can enjoy it all year.

Why You’ll Love This Pear Sauce

  • Simple and Quick:
    With just a handful of simple ingredients and under 30 minutes of cook time, this pear sauce comes together easily.
  • Versatile:
    You can use this fruit sauce in so many ways. Enjoy it warm or cold, add it to oatmeal, yogurt, or ice cream.
  • Perfect For Using Up Pears:
    If you have ripe pears on hand, this is a delicious way to use them up before they go bad.

Ingredient Notes

Make sure to check the recipe card for a full list of ingredients and measurements.

  • Pears – You’ll want to choose ripe, sweet pears for the best flavor. Bartlett, Bosc, or Anjou pears will all work well.
  • Water – Just a little water is needed to help the pears from sticking to the pan before they release their own juice.
  • Lemon Juice – Helps the pears to keep a nice color and brightens the sauce.
  • Ground Cinnamon – It brings a warm, cozy fall flavor that pairs perfectly with the pears. You can adjust this to your tastes or leave it of for a plain pear sauce.
  • Brown Sugar – The sugar adds a deeper flavor to the sauce, but is optional. If your pears are very sweet, you can leave them out.

How To Make Pear Sauce

A white cutting board with cut pears and a bowl of diced pears.

Step 1

Wash your pears well, peel them if desired, then cut them in half and remove the cores and stems. Dice them and place them into a medium-sized pot.

Seasoned pears are starting to cook in a large pot.

Step 2

Add the water, lemon juice, and cinnamon, stir, and bring them to a boil.

Diced pears and spices cooking in a large pot.
A pot of cooked pear sauce sitting on the counter.

Step 3

Reduce the heat and simmer for 25 minutes or until the pears are soft and start to break down.

Puree with an immersion blender or transfer to a blender and puree.

Tip: If you prefer chunky pear sauce, mash the pears with a potato masher instead of a blender.

Step 4

After pureeing, add the brown sugar, stir, and return to a boil until the sugar is fully dissolved.

For using fresh, remove the sauce from the heat and let it cool down, then pour it into glass or plastic containers, cover, and store in the refrigerator.

Homemade pear sauce in a mason jar on the counter.

Canning Pear Sauce

Pear sauce ladled into half-pint mason jars.

Ladle your hot pear sauce into your prepared half-pint or pint mason jars, leaving 1/2 inch of headspace.

Wipe the rim of the jar clean with a damp cloth. Then place the lid on and tighten the ring finger tight.

Place the jars into your hot water bath canner.

Process half-pint or pint jars for: 

  • 1,000 feet: 15 minutes
  • 1,001-6,000 feet: 20 minutes
  • Over 6,000 feet: 25 minutes

Process quart jars for:

  • 1,000 feet: 20 minutes
  • 1,001-3,000 feet: 25 minutes
  • 3,001-6,000: 30 minutes 
  • over 6,000 feet: 35 minutes
Three jars of homemade pear sauce cooling on the counter after canning.

When the jars are done processing, turn off your canner, let the canner cool for 5 minutes. Then use a jar lifter to remove the jars of pear sauce from the canner and place them onto a clean towel.

Let the jars sit undisturbed for 24 hours, then check the seals. Any jars that didn’t seal will need to be placed into the fridge or reprocessed with a new lid.

The jars that did seal, remove the rings, wash the jars, dry them, and label them. Then store in a cool, dry, dark place.

Freezing Pear Sauce

Let the pear sauce fully cool, then ladle it into freezer-safe containers. Label and date the containers and place them into the freezer.

Ways To Use Pear Sauce

A spoonful of homemade pear sauce.

Pear Sauce For Meat: Making pear sauce for pork or chicken is an easy way to enjoy it. You can use the sauce as a marinade, dump it over meat in the slow cooker, or just spoon a little over your dinner.

Quick Topping: Serve it over ice cream, yogurt, or even pancakes for a flavorful treat.

Baking: Replace applesauce (or mix it together!) with pear sauce in your favorite cakes and breads.

More Pear Recipes:

FAQs

No, you don’t need to peel the pears unless they have thick or bitter skins. Most of the time, I use Bartlett pears that have a thin skin and just melt into the sauce when blended.

No, you can leave the sugar out if your pears are sweet enough. You can also substitute honey if you prefer.

Two jars of homemade pear sauce on the counter.

Easy Pear Sauce

This easy pear sauce is sweet, cozy, and full of spiced pear goodness. A quick recipe for using up ripe pears, it’s perfect for snacks, desserts, or spooning over ice cream.
Prep Time 15 minutes
Cook Time 30 minutes
Processing Time 20 minutes
Total Time 1 hour 5 minutes
Serving Size 3 cups

Ingredients

  • 4 cups pears peeled, cored, and chopped (equals about 10 ripe pears)
  • 1-2 teaspoons water
  • 2 teaspoons lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 cup brown sugar optional

Instructions

  • Combine the pears, water, cinnamon, and lemon juice in a saucepan and bring to a boil. Reduce the heat and simmer for 25 minutes or until the pears are soft and start to break down.
  • Puree with an immersion blender or transfer to a blender and puree.
  • After pureeing, add the brown sugar, stir, and return to a boil until the sugar is fully dissolved.
  • Remove from the heat and let the sauce cool down, then pour it into glass or plastic containers, cover, and store in the refrigerator.

Canning

  • Ladle your hot pear sauce into your prepared jars, leaving 1/2 inch of headspace.
  • Remove any air bubbles, then wipe the rim of the jar clean with a damp cloth. Place the lid on and tighten the ring finger tight.
  • Place the jars into your hot water bath canner.
  • Process pints for 20 minutes, quarts for 25 minutes, adjusting to your altitude.

Freezing Pear Sauce

  • Let the pear sauce fully cool, then ladle it into freezer-safe containers. Label and date the containers and place them into the freezer.

Notes

Process half-pint or pint jars for: 
  • 1,000 feet: 15 minutes
  • 1,001-6,000 feet: 20 minutes
  • Over 6,000 feet: 25 minutes
Process quart jars for:
  • 1,000 feet: 20 minutes
  • 1,001-3,000 feet: 25 minutes
  • 3,001-6,000: 30 minutes
  • over 6,000 feet: 35 minutes

Nutrition

Serving: 0.5cup | Calories: 132kcal | Carbohydrates: 35g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 6mg | Potassium: 152mg | Fiber: 4g | Sugar: 28g | Vitamin A: 28IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 0.4mg

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.

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