Pears are very underrated since during the fall when they are in season, most recipes focus on apples. However, pears are not only delicious (and nutritious) raw, they can be cooked with different spices to create a wonderful sauce that pairs well with chicken, pork, or even ice cream. This sauce is an easy way to elevate and transform an otherwise boring dish such as roasted chicken or pork chops and incorporate fall flavors into it.

It is best to use pears that are still firm when ripe so they don’t fall apart when cooked. Anjou or Bosc varieties are best, however, other varieties that are firm raw can also be used in this sauce. I don’t recommend using Asian pears due to their high water content.

The warmth and sweetness from the cinnamon and cloves compliment the pears very well and give the dish more fall scent and flavor. The honey adds another level of sweetness to the dish, however, if the pears are already very sweet, you may want to use less honey or omit it altogether. 

This sauce can be prepared ahead of time and reheated on stovetop when ready to serve. Left overs can be stored in the fridge and used chilled as ice cream topping, or reheated to be used on your protein of choice.

Pear Sauce

Recipe by Niousha SaghafiCourse: Dinner, Side Dish, sauceDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

This simple pear sauce is an easy way to make an ordinary dish look and taste extraordinary.

Ingredients

• 2½ cups chopped pears (1/4″ inch cubes)

• 2 tbsp butter

• 1 cinnamon stick

• 2-3 whole cloves

• 2/3 cup apple cider

• 1 tbsp corn start

• 1/2 tsp honey (use less honey if the pears are very sweet)

• 2 tbsp lemon juice

Directions

• Melt butter in a large frying pan over medium-low heat.
• Add cinnamon stick and cloves.
• Add the chopped pears and sauté for 5-10 minutes.
• While the pears cook, dissolve the corn starch in the apple cider and add the honey and lemon juice to the mix.
• Add the liquid mixture to the pan and bring to a boil, stirring occasionally.
• Continue to cook until the sauce has thickened and coats the back of a spoon.
• Remove the cloves and the cinnamon stick. Serve while warm over protein of your choice or chilled over ice cream.