Vanilla Pear Sauce Recipe

Name: Vanilla Pear Sauce
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 6-7 large ripe pears, peeled, cored, and cut into 1-inch chunks (approximately 5 quarts); 2 cups water; 1 cup granulated sugar (adjust to taste); 2 tablespoons lemon juice; 1 teaspoon vanilla extract; 1/4 teaspoon ground cloves; 1/2 teaspoon ground nutmeg

Tired of applesauce? This Vanilla Pear Sauce is a delightful twist, offering a juicy, chunky texture and a subtly sweet flavor profile. It's incredibly easy to make, perfect for beginner cooks, and easily adaptable to your desired sweetness and spice level. This recipe is my own creation, and while canning instructions are included for those who want to preserve the deliciousness, you can easily stop at step 9 and enjoy it fresh!

Prep Time 20 mins

Cook Time 50 mins

Calories 132.9 kcal

Protein 1g

Rating 4.6 (7 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vanilla Pear Sauce

6-7 large ripe pears, peeled, cored, and cut into 1-inch chunks (approximately 5 quarts)
2 cups water
1 cup granulated sugar (adjust to taste)
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg

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How to Make Vanilla Pear Sauce

**Optional Pre-Soak:** To prevent browning, place pear chunks in a large bowl of water with 2 tablespoons salt and 2 tablespoons white vinegar per gallon of water. Set aside.
In a large 6-quart pot, combine the pear chunks, 2 cups water, and 1 cup granulated sugar.
Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer.
Stir in 1 teaspoon vanilla extract, 2 tablespoons lemon juice, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
Taste and adjust sugar and spices as needed.
Cover the pot and cook for 10-15 minutes, or until the pears are very soft and easily mashed to your desired consistency.
Using a potato masher, gently mash the pears to your desired consistency. Leave some chunks for a chunky sauce.
Do not drain the liquid unless it is excessively watery. Keep it juicy!
(Optional Canning Steps: Proceed to steps 10-14 if canning. Otherwise, enjoy immediately!)
Quickly fill sterilized hot jars to 1/8 inch of the rim.
Wipe clean jar rims and threads.
Cover with hot lids and bands, tightening fingertip tight only.
Process in a boiling water bath for 12 minutes.
Let jars cool completely. You should hear a 'pop' as the jars seal.