Can you make pear sauce just like applesauce?!
Answers: I bought a case of probably 20 Bartlett pears from Costco and they all ripened at the same time. We can't eat them fast enough! If I cook them down in a pot with some cinnamon, will it work like applesauce? Any other suggestions?
I think the best way to proceed is to either saute or bake the pears. Cooking them without water concentrates the flavor as the pears' own water is driven off by heat (just as you would roast tomatoes to make a more robust tomato sauce). Then, after sauteeing or baking, you can mash or puree them and add whatever spices you like.
You can peel the pears or not before cooking them, as you wish, but remember that some pears have tougher skin than others, and this will affect your eventual product.
Yes it will! You can also mix them with apples if you want an "Orchard sauce" (mixed fruits). You can do all sorts of things with pears though. You can slice them thin and put them on a sandwich with peanut butter. You can quarter them and cook them in brown sugar in butter and serve it with vanilla ice cream. You can broil them and use them on top of a salad. SO many things! Enjoy :)
You can do it. My grandma used to make pear sauce. She called it pear honey. It looked just like apple sauce, but was a lot sweeter. It was one of the best things I ever ate. It was great as a spread on some toast.
Yes, you can make pear sauce! Boil them gently for a while until they're soft. Put them in a blender with some of the water (or find other means to mash them that don't involve scraping the pan), and puree until it's at the consistency you want. Return to the pot and simmer on low heat, add cinnamon, maybe a dash of cloves or a splash of vanilla. Mmmm... so good!!
Sure and it is really good- use the below as a base and add what you like- Cinnamon, Cloves, nutmeg- makes a good spiced pear sauce, but a 1/4 cup of maple syrup makes a fabulous ice cream topping.
Pear Sauce
Makes 3 ? cups
5-6 large pears, any variety, peeled, cored
and cubed.
? cup water
2 tablespoons
sugar
1 teaspoon
lemon juice
Microwave;
1. Combine all ingredients in 2-quart
microwave-safe bowl.
2. Cover and microwave on HIGH
(100%) 6 minutes.
3. Stir pear mixture; rotate dish onequarter
turn and microwave at HIGH
6 to 8 minutes longer or until tender.
4. Mash for a chunky sauce or use a
blender to make a smooth sauce.
Refrigerate leftovers.
Conventional Method:
1. Increase water to ? cup with
ingredients above; bring to a boil.
2. Cook over medium heat 15 to 20
minutes or until pears are tender.
3. Mash for a chunky sauce or use a
blender to make a smooth sauce.
Refrigerate leftovers.
Gingered Pear Sauce Recipe
Ingredients
- 1 tablespoon butter
- 2 ripe pears
- 1/2 cup water
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon ginger
Directions
* Peel, core and chop pears. Melt butter in a saucepan and allow to brown slightly. Watch carefully so that it doesn't burn. Add the chopped pears, stir and cook for several minutes.
* Add water, brown sugar, lemon juice, zest and ginger. Cover and cook over low heat until pears are very soft.
* Mash with a fork or purée in a blender. Serve warm or cold.
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Pear and Pink Grapefruit Juice Recipe
Ingredients
- 3 pink grapefruit
- 2 to 3 ripe pears
cubed ice
* Using a juicer, squeeze the juice from the pears. Halve the grapefruit and squeeze the juice from the grapefruit using a juicer (keep separate from the pear juice). Then, combine the pear juice and the grapefruit juice
* Add ice to two tall glasses before pouring juice. Garnish with grapefruit and pear slices. Best when served immediately.
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Sponge Cake with Pear Marmalade Recipe
Ingredients
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 1/2 cups cake flour
- 5 tablespoons extra virgin olive oil
- 3/4 cup sugar
- 3 eggs
- 1 tablespoon lemon zest
- 1/2 cup whole milk
- 5 pears
powdered sugar for garnish
* To Make Sponge Cake Butter and flour 2 (8 inch) round cake pans.
* Preheat oven to 350°.
* In a medium sized bowl, mix the cake flour, salt and baking powder together with a fork.
* In a mixing bowl, beat the oil and sugar together.
* Add eggs on at a time beating throughly after each one.
* Put dry ingredients in a sifter and sift approximately 1/3 into the egg mixture.
* Add the lemon zest and fold in the four and lemon zest together into the mixture.
* Add approximately 1/3 of the milk.
* Continue with remaining 1/2 of flour and milk until all of the ingredients have been incorporated and blended together.
* Pour into prepared cake pans.
* Bake for 25 minutes or until cakes are set, they will have pulled away from the side of the pan.
* Remove from oven and turn out onto wire racks to cool.
* To Make Pear Marmalade Peal, core and cube 2 pounds of pears. (Approximately 5 pears).
* Place in the food processor and pulse two to three times.
* Place in medium sized bowl and add 1 1/2 cups of sugar.
* Mix together, cover with a towl and set aside for at least 3 hours to let juices run.
* Transfer to a large sauce pan and cook over medium heat until the pears are heated through, (Approximately 10-15 minutes) stirring with a wooded spoon.
* Remove from the heat when the mixture is thick.
* Allow to completely cool.
* When both cake and marmalade are cool, spread marmalade on top of one cake. Place the second cake on top of that.
* Sprinkle with powdered sugar and serve.
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Pear and Apple Bread Pudding Recipe
Ingredients
- 8 slices cinnamon bread
- 1 large apple, peeled and sliced thin
- 1 large pear, peeled and sliced
- 1/3 cup sugar, divided (less if desired)
- 1 teaspoon ground cinnamon
- 6 eggs, slightly beaten
- 3 cups skim milk
- 1/2 cup raisins
Directions
* Preheat oven to 375o F.
* Toast bread in a toaster or by placing the bread on a large baking sheet and putting the sheet in a preheated oven for approximately 15 minutes.
* Place prepared fruit and raisins in a bowl and sprinkle with 2 tablespoons sugar and 1 teaspoon cinnamon. Put the fruit mixture in a large skillet and cook over medium heat until softened, approximately 15 minutes. Stir frequently.
* Coat baking dish with cooking spray.
* Tear toasted bread into pieces (6 to 8 pieces per slice) and place in the bottom of the baking dish. Pour cooked fruit over bread and spread evenly.
* In a bowl, whisk eggs, milk, salt and remaining sugar together. Pour egg mixture over fruit. Allow bread pudding to set at room temperature for 5 minutes.
* Using a hot water bath, bake the pudding 35 to 45 minutes or until the pudding is slightly set. Remove from water bath and cool completely before serving.
Yes, you can, and I suggest that you do it "natural" style, without sugar........the best "fruit sauces" are made "au naturale" And the pear sauce can be made to the same approximation of "apple butter", with great success......or, you might want to try this Pear Tart...........or this pear butter
2 cans pear halves, drained
3 tablespoons pear brandy
1/2 (1-pound) box brown sugar
1 orange, zested and juiced
Simmer pear halves and brandy in a saucepan for 20 minutes over medium heat. In a separate saucepan, combine sugar, zest, and orange juice. Set aside. When pears are soft, transfer to a blender and puree*. Add puree to saucepan and simmer for 1 1/2 hours over low heat, stirring occasionally. Pear butter is ready when all the liquid has evaporated and the consistency is very thick. If canning, follow USDA guidelines for canning.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Peach Pear Tart (no peaches used, only peach nectar!!)
1 sheet frozen puff pastry
1 egg, lightly beaten
1 tablespoon water
1 can (26 ounces) pear halves, drained and thinly sliced lengthwise
1 tablespoon sugar
2 tablespoons butter, cubed
1/4 cup peach preserves
2 teaspoons peach nectar, available in the juice aisle, canned.
Thaw puff pastry at room temperature for 20 to 30 minutes. Unfold. If pastry does not unfold easily, thaw for an additional 5 to 10 minutes and retry.
Preheat oven to 400 degrees F.
On a lightly floured surface, roll out pastry to a 10 by 12-inch rectangle. Transfer to an ungreased baking sheet. With a dry pastry brush, brush away any excess flour.
In a small bowl, lightly beat together egg and 1 tablespoon water to create an egg wash.
With the pastry brush, brush entirety of dough sheet surface with egg wash. Along all 4 sides, fold over a 1/2-inch of the edge to create a ridged border around pastry. Brush top of this rim with egg wash as well. Prick pastry (inside the rim) all over with a fork (this ensures that the dough inside the border does not puff up like the outer rim will).
Arrange thinly sliced pears on pastry, covering all of surface area, but in a single layer. Sprinkle pears with sugar, pear liqueur, and dot with cubes of butter.
Bake for 15 to 20 minutes or until puffed and golden brown.
While tart is baking, combine peach preserves and peach nectar in a microwave-safe bowl. Stir to combine. Heat on high for 15 seconds at a time until preserves have melted, stirring each time. Once mixture has completely melted, push through a fine mesh strainer to remove any lumps or pieces of fruit. Set aside.
Once tart has finished baking, remove from oven. Brush peach glaze over entire tart, both fruit and pastry. Cool to room temperature and serve.
Hope this helps.........
Christopher