Simple Sicilian Pear Sauce… from the terraces of Bella Stalla

Pears…don’t they just scream Sweet and Juicy!

We have the most amazing pear tree next to the house. Every year it is loaded with beautiful, juicy, plump pears. We love them, the dogs love them, the birds love them and it’s a race to see who gets the best ones!

One of my favorite things to make is pear sauce. Just like applesauce but PEARS! We use it to top brownies, in cakes and cookies, over gelato, on pumpkin pancakes or just out of the jar!

It is so easy and so good for you! Pears, lemon juice, a little honey, vanilla, cinnamon and ginger! Pears make their own pectin so no need to add any!

Wash the pears, core & chop them in about 1 inch pieces. Add in lemon juice, honey, cinnamon, vanilla & ginger to a nice sized pot (I use my pasta pot). Bring to a boil. Reduce heat to low and simmer, stirring occasionally, until pears have softened and broken down, about 40 minutes. Time depends a lot on the ripeness of the pears.

Use an immersion blender to process to the consistency you want, being careful not to splash because it is HOT. You can also use a food processor or blender but should let the sauce cool down a bit first.

After you have it the way you like, put back on the burner and heat slowly to boiling again before putting in sterilized jars and processing in a water bath canner for 18 minutes at a rolling boil. If you don’t want to process in the canner, seal in hot sterilized jars (most may seal anyway) and then store in the fridge. The sauce will also freeze with great results!

All stocked up for at least a year with Simple Sicilian Pear Sauce! Happy Day!

Oceans to Olives

Yields about 7 pints with this recipe

Simple Sicilian Pear Sauce… from the terraces of Bella Stalla

1 hrPrep Time

1 hr, 45 Cook Time

2 hr, 45 Total Time

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Ingredients

18 cups fresh, washed, unpeeled pears, cored and chopped in pieces
A little more than 3/4 cup lemon juice
6 Tablespoons raw honey - Carob honey is our favorite (tastes like caramel), or use Arancia (orange) or Millefiori (1000 flowers)
1 1/2 teaspoons vanilla
3 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger

Instructions

Core pears, chop & combine with lemon juice, honey, cinnamon, vanilla & ginger in a large, tall pan (I use my pasta pan). Bring to a boil over med-high heat. Reduce heat to low and simmer, stirring occasionally, until pears have softened and broken down, about 40 minutes. (depends on ripeness)
An immersion blender works great to process the pear sauce until smooth. If you like your sauce a bit chunky, stop with the immersion blender a little sooner. You can also transfer the cooked pear mixture to a food processor or blender to process, but be sure the pear sauce has cooled down some.
After you have the sauce to the consistency that you want, put it back on the burner and heat it to boiling again before putting in sterilized jars and processing in a water bath canner for 18 minutes at a rolling boil. If you don’t want to process in the canner, seal in sterilized jars (hopefully most will seal anyway) and then store in the fridge. You can also freeze the sauce with great results!

Notes

***We use our pear sauce to top our gluten free chocolate brownies, baking cakes and cookies, over pumpkin pancakes, gelato or just right from the jar!