Pear Sauce

2 cups

Serve this sweet sauce with breakfast breads or on top of oatmeal. If you prefer a chunkier sauce, start with slightly smaller pieces of pear, and don't use a food processor.


  • 4 firm, ripe Bosc pears (about 2 pounds total), peeled, halved, cored, and cut into 1-inch pieces

  • 1 teaspoon grated lemon zest, plus 1 to 2 teaspoons fresh lemon juice (from 1 lemon)

  • Coarse salt

  • 1 to 2 tablespoons honey


  1. In a medium saucepan with a lid, combine pears, 1/4 cup water, lemon zest, and 1/8 teaspoon coarse salt. Bring to a simmer over medium heat. Cover, and cook until pears are soft, 10 to 12 minutes. Uncover, and coarsely mash with the back of a spoon. Continue cooking until most of the liquid has evaporated, about 5 minutes.

  2. Transfer mixture to a food processor, and blend until smooth; add lemon juice and honey to taste. Serve warm, or let cool, then cover and refrigerate up to 1 week. Use as you would applesauce.

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