---
title: "Pear Sauce"
description: "Overripe pears simmered down with soft brown sugar, vanilla and a squeeze of lemon, then blitzed smooth. The pear version of apple sauce, and a good use for pears that have gone past eating."
category: "Sauces"
cuisine: "British"
serves: "1 small jar"
author: "Thomas Chaplin"
site: "Chaplin Kitchen"
url: "https://chaplinkitchen.com/r/pear-sauce/"
datePublished: "2026-10-21T21:56:59+01:00"
dateModified: "2026-10-21T21:56:59+01:00"
---

# Pear Sauce

Overripe pears simmered down with soft brown sugar, vanilla and a squeeze of lemon, then blitzed smooth. The pear version of apple sauce, and a good use for pears that have gone past eating.

**Category:** Sauces · **Cuisine:** British · **Serves:** 1 small jar

**Recipe URL:** https://chaplinkitchen.com/r/pear-sauce/

## Ingredients

- 400g pears _(overripe)_
- 50g soft brown sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice

## Method

1. **Prepare the pears.** Top, tail and dice the pears.
2. **Fill the pan.** Put the pears in a saucepan with the soft brown sugar, vanilla extract and lemon juice.
3. **Simmer it down.** Simmer, stirring now and then, until the pears have collapsed and it has cooked down to a thick sauce.
4. **Blitz it smooth.** Blend with an immersion blender until smooth.

## Notes

- No water needed: overripe pears give off enough juice of their own.
- The skins can stay on — the blender takes care of them. Cores and pips are better out, so quarter and core the pears first, or push the finished sauce through a sieve if it feels gritty.
- Keep simmering, stirring often, until it is dark and glossy and a spoon drawn across the pan leaves a trail, and it becomes pear butter.
- Good with pork, on porridge or yoghurt, or on toast.