HOME-STYLE PEAR SAUCE
Make and share this Home-Style Pear Sauce recipe from Food.com.
Provided by Dancer
Yield 4 pints
Number Of Ingredients 5
- Combine pears, water and lemon juice in a heavy bottomed 8-quart pan.
- Bring to a boil, stirring often.
- Reduce heat, cover and simmer until soft, stirring often (about 30 minutes).
- Add sugar and cinnamon, bring to a boil.
- If too chunky put it thru a food mill.
- Fill prepared hot jars with hot sauce, leaving 1/2-inch headspace.
- Gently run a narrow nonmetallic spatula between sauce and jars to release air bubbles.
- Wipe rims clean; top with hot lids, then firmly screw on bands.
- Process in boiling water bath for 15 minutes for pints, 20 minutes for quarts.
- You may want to change the amount of sugar depending on your taste.
STEVE'S FALL PEAR SAUCE
It's fall and there are a lot of overripe pears around, so try this recipe! You will love it! It is incredibly easy and you will wonder why you haven't made it before, once you taste it. Day-old, ugly, ripe pears that you would never eat are great for this recipe. Also, and most of all, make your food with love and encourage people as they make their own creations. It's all about the love, and when people finally sit down to partake, the experience and the way you made them feel will never be forgotten.
Provided by Steve Zazulyk
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Number Of Ingredients 4
- Combine pears and water in a pot; bring to a boil. Reduce heat and simmer until pears begin to break down, about 25 minutes. Stir lemon juice and cinnamon into pears. Blend pears with a hand blender or by transferring to a blender until smooth.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 43.2 g, Fat 0.3 g, Fiber 8.8 g, Protein 1.1 g, Sodium 2.8 mg, Sugar 27.2 g
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.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 4
- 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.
- 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.
ROASTED PEAR SAUCE
Provided by Food Network Kitchen
Yield 8 to 10 servings
Number Of Ingredients 7
- Split the pears in half and cut out the core. Brush the flesh with 2 tablespoons olive oil and place face down on a hot grill. Wrap the garlic and shallots in an aluminum foil pouch, pour in 2 tablespoons olive oil along with a little bit of water to create steam and seal. Place the packets on the hot grill and roast until soft, about 15 minutes. In a saucepan, combine remaining oil, chicken broth, rosemary and vinegar. Add the grilled pears, roasted garlic and shallots to the saucepan. Cook until the mixture reduces by half. Transfer the sauce to a blender and puree until smooth. Serve with Leg of Lamb.
A great way to satisfy your sweet tooth-fat-free and for only 120 calories! -Jenny Cohen, Baltimore
Provided by Taste of Home
Yield about 2 cups.
Number Of Ingredients 6
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender, stirring occasionally. Mash until sauce is desired consistency. Serve warm or cold.
Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 4g fiber), Protein 0 protein. Diabetic Exchanges
Make and share this Pear Sauce recipe from Food.com.
Provided by Susiecat too
Yield 4-6 serving(s)
Number Of Ingredients 3
- 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.
CHICKEN IN PEAR SAUCE
Pairing poultry with pears brought applause from my husband and four growing children. Simple enough for everyday meals and ideal for company, this dish is a year-round standout. We enjoy it with boiled potatoes. -Andrea Lunsford, Spokane, Washington
Provided by Taste of Home
Yield 4 servings.
Number Of Ingredients 10
- Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook chicken in oil 5-6 minutes on each side or until a thermometer reaches 170°. , Meanwhile, in a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings; set bacon aside. Gradually stir broth into the drippings, scraping pan to loosen browned bits. Bring to a boil. Boil, uncovered, for 5 minutes. Add pears; return to a boil. Boil, uncovered, for 5 minutes or until pears are tender. , Combine cornstarch and water until smooth; add the chives. Gradually stir into pear sauce; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in bacon. Serve with chicken.
Nutrition Facts : Calories 320 calories, Fat 24g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 937mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.
VANILLA PEAR SAUCE
Delightful change from Applesauce. Very juicy with a nice chunky consistency. Not overly sweet. This is my own creation. Of course you don't have to can this recipe, just stop at #9. It is a simple recipe and easy enough to cut down the amount also.
Provided by llk2day
Yield 4 qt, 32 serving(s)
Number Of Ingredients 7
- Use a large 6 qt pot.
- Cut pears in half, core, peel and cut pears into large chunks.
- The pear chunks should fill the pot to 5 quart level at least.
- Add water and sugar, (Add 1/2 cup or more sugar if you prefer sweeter flavor).
- Bring to boiling point then reduce to low boil.
- Stir in vanilla, lemon juice, nutmeg and ground cloves.
- Give it the old taste test, adjust sugar and spice if needed.
- Cover and cook 10-15 minutes or until pears are very soft and easily mashed to your desirable consistency using a potato masher.
- Do not drain off liquid after cooking unless it is a way to watery, keep it juicy now.
- Quickly fill sterilized hot (180 degrees) jars to 1/8 inch of rim.
- Wipe clean jar rims and threads.
- Cover with hot lids (180 degrees) and bands tightened finger tight only.
- Process in boiling water 12 minutes.
- Note: Make sure the water covers the jars 1 to 2 inches.
- Suggestion: While preparing the pears to prevent them from darkening during preparation drop them into a large pot of water with 2 tbs salt, 2 tbs vinegar added to each gallon of water used.
Nutrition Facts : Calories 132.9, Fat 0.2, Sodium 3, Carbohydrate 34.8, Fiber 5.1, Sugar 25.4, Protein 0.6
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HOW TO MAKE PEARSAUCE OR APPLESAUCE - GOOD LIFE EATS
Category Breakfast And BrunchCalories 132 per serving
- In a large saucepan, combine the pears, water, lemon juice, cinnamon, cardamom, and nutmeg.
- Transfer mixture to a food processor, working in batches if necessary, fitted with a metal blade and puree just until a uniform texture is achieved.
PEAR SAUCE RECIPE - TWO PEAS & THEIR POD
4.7/5 (43)Total Time 45 minsCategory SauceCalories 103 per serving
- Combine pears, water, lemon juice, cinnamon, ginger, and vanilla in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until pears have softened, about 25-30 minutes.
- Use an immersion blender to process the pear sauce until smooth. If you prefer a chunky pear sauce, mash with a potato masher. You can also transfer the cooked pear mixture to a food processor or blender to process, just make sure the pear sauce has cooled down.
- Once the pear sauce has cooled down, pour into glass or plastic containers. Cover and store in the refrigerator. The pear sauce will keep in the fridge for one week. You can also freeze or can the pear sauce.
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