Cinnamon Pear Sauce

A simple easy recipe that will create a beautiful aroma through out your home. Early in the fall I had some overly ripe pears that needed to be used in something and I didn’t have time for something fancy so a Cinnamon Pear Sauce was created on the spot. It was perfection. A little fresh lemon juice, ground cinnamon, vanilla and some freshly grated nutmeg. No sugar required. Delicately spiced perfectly sweet pears – life is good.

Spoon some of this deliciousness over your bowl of hot oatmeal. Lovely on a warm muffin or mixed into some plant based yogurt. Heat it up and pour over pancakes or waffles. Enjoy a dish of it for dessert. It’s lovely no matter how you decide to enjoy it.

Just this week again, I had some overly ripe pears and I knew what I wanted – this delicious easy pear sauce.

If your pears are very ripe, it will be sweet enough on it’s own. If you need it to be sweeter you can add date syrup or date paste to taste. You can puree it in your blender or use a stick blender right in the pot.

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If you prefer it to be chunkier I have also simply used a potato masher in the pot for a more rustic version.

Cinnamon Pear Sauce

Tami Kramer Nutmeg Notebook

A delicately spiced sweet pear sauce.

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Course Breakfast, Dessert, Side Dish, Snack

Cuisine American

Servings 4

Equipment

• sauce pan, blender

Ingredients

  

1x2x3x

• 5 each ripe pears, peeled, cored, cut into chunks the more ripe the pears the sweeter the sauce
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla powder or vanilla extract
• 1/8 teaspoon freshly ground nutmeg or pre -ground from a spice jar

Instructions

 

• Add everything to a medium size sauce pan and over medium heat bring to a boil, then turn down to a simmer for about 20 -30 minutes uncovered.
• When the pears are completely cooked through shut off the heat. Transfer mixture to a blender container to puree if you want a smooth consistency. You can use an immersion blender right in the pot once the mixture has cooled down, be careful to not get burned.
• For a chunkier more rustic sauce use a potato masher in the pot and mash to the desired texture.
• Pour into a 2 cup glass jar or container of your choice. Refrigerate for up to a week or put in freezer safe containers and freeze it.

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