We planted a pear tree five years ago and waited.
Hopeful.
It was stubborn.
I was inpatient.
I worried it was undernourished, so patted compost at its base.
I wondered if it just needed more love, so whispered sweet nothings to its tender trunk.
I fretted that it was thirsty, so poured tinctures over its roots.
I feared birds would rob us of its fruit, so fastened reflective ribbons to its branches.
This year, our tree finally bore fruit.
It was exciting.
But there was one thing I hadn’t quite considered.
What to do with so very many pears.
More than we could eat out of hand.
And since we are all rather fond of applesauce.
So why not pear sauce?
We gathered our pears, piled them into a pot, and cooked them until tender.
Whirled into a delicate sauce, those pears were delicious.
We had a lot, so shared with friends…
including one who was very under the weather.
She said Maple Ginger Pear Sauce was exactly what the doctor ordered.
She thanked me.
I think we need to thank the tree.
Maple Ginger Pearsauce
Juicy ripe pears are cooked down with a swirl of maple syrup and a fragrant hit of ginger into a delicate, flavorful sauce that’s excellent both warm and cold. It makes a comforting snack eaten straight up, or is tasty with a spoonful of Greek yogurt for breakfast or alongside a pork roast for dinner.
- 8 large ripe pears, (peeled, cut into 1 inch cubes (about 8 cups))
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 cup water
- Put the pears, maple syrup, cinnamon, ginger, and water into a medium pot, stir well, and set over high heat. When the liquid comes to a boil, drop the heat to low, cover the pot with a lid, and simmer.
- Cook the pears, stirring occasionally, until they are tender enough to mash with a fork, about 20 minutes. Be sure that a little liquid remains in the bottom of the pot at all times. If not, add a tablespoon or 2 as needed. If quite a bit of juice remains when the pears are nearly cooked, remove the lid and turn up the heat so excess liquid evaporates.
- Transfer the pears to a blender or food processor and puree until silky smooth. Serve warm or store in a container and refrigerate. The sauce will firm up as it cools.
Comments
10.01.2012 at4:07 AM #
Sue
Will make half of this recipe as I have 4 pears that are going to go bad if I don’t eat soon. Thanks, looks good.
10.01.2012 at4:07 AM #
Katie Morford
Sure, this recipe can easily be doubled, or cut in half.
10.01.2012 at7:32 AM #
Alison
Perfect timing! We have pear trees and I am overwhelmed! This would be great swirled into oatmeal in the morning.
Our pears do not seem to get ripe and juicy though. Can you use slightly hard pears for this?
10.01.2012 at7:32 AM #
Katie Morford
You should be able to use your pears, even if they are firm…as long as the flavor is good. You will just need to keep a close eye on them and add more water if the liquid starts to dry up. The cooking time will likely be longer as well. If the pears aren’t especially sweet, you may also want to up the maple syrup, but you can wait until they are done and sweeten it to taste.
10.01.2012 at7:32 AM #
Katie Morford
You should be able to use your pears, even if they are firm…as long as the flavor is good. You will just need to keep a close eye on them and add more water if the liquid starts to dry up. The cooking time will likely be longer as well. If the pears aren’t especially sweet, you may also want to up the maple syrup, but you can wait until they are done and sweeten it to taste.
10.01.2012 at12:35 PM #
Patti
This story and recipe caused me to go buy pears (which are plentiful right now at the grocery store) and try it! Can’t wait. Thanks for another inspired idea.
Patti
10.01.2012 at12:35 PM #
Katie Morford
Your welcome, Patti. Hope you are your gals like this.
10.02.2012 at3:08 AM #
Sue
Well made it last night and loved it. Had so in my millet this morning. My pears were really ripe so I only used 2 teasponns coconut sugar (had no maple syrup). Will definitely be buying more pears next time I go shopping. I left mine chunky. Husband put some on waffles.
10.02.2012 at3:08 AM #
Katie Morford
Oh good. Thanks for telling me….love all the details. I’ve never had coconut sugar…will have to have a look.
10.12.2012 at12:34 PM #
Alison
I just made a batch and it is delicious! Any idea how long it will last in the fridge?
10.12.2012 at12:34 PM #
Katie Morford
I’d say up to about 5 days.
10.18.2012 at3:38 PM #
Sally
I’ve made apple/pear sauce before, but never thought about pear sauce. I’ll have to try it.
This is very good:
http://www.amateurgourmet.com/2010/11/roasted_apple_pear_sauce.html
10.18.2012 at3:38 PM #
Katie Morford
Thanks Sally!
10.27.2012 at8:34 PM #
Stacy @School-Bites.com
Boy, I wish I’d had this recipe last week, when I had a bunch of pears that needed to be eaten–quick! So excited to finally be on your mailing list so I start getting these yummy ideas delivered. Will definitely be trying this one!
11.20.2012 at5:59 PM #
Eileen Kowal
I made the ginger pear sauce. It was lovely and refreshing. I think that I will add a touch more fresh ginger the next time.
11.20.2012 at5:59 PM #
Katie Morford
Sounds good to me!
03.19.2020 at7:49 AM #
Phyllis
Your web site is a life-saver! I have a bag of fresh pears that is overly ripe. Couldn’t figure out what to do with the, but love apple sauce and considered that pear sauce might be a possibility. I will happily prepare your recipe and store in container jars. Much Gratutide!
03.19.2020 at7:49 AM #
Katie Morford
Wonderful! Thanks for taking the time to share that.
09.20.2020 at8:27 AM #
Sondra
Could this be frozen?
09.20.2020 at8:27 AM #
Katie Morford
I’ve never tried freezing it, but I bet it would work. The texture may change a bit.