Caramelized Pear Pie Filling Recipe is full of tender pears drenched in brown sugar and cinnamon. It makes a great topping or a great dessert on its own.
THIS POST HAS BEEN UPGRADED FROM 10/27/14 TO IMPROVE READER EXPERIENCE.
Caramelized Pear Pie Filling is swimming in a warm sweet gooey brown sugar and cinnamon sauce that compliments so many recipes or absolutely delicious on its own.
Pears are one of those beautiful fruits that I crave. I love eating a fresh pear, pear desserts, or salads with pears such as Chicken Pear Salad with Goat Cheese.
I grew up with a huge pear tree right outside my bedroom window. It produced huge pears and I remember the juice just running down my chin after biting into one of those juicy pears. My grandmother canned quarts upon quarts every year. There isn’t much better than canned pears in a sweet syrup when there’s 10 inches of snow on the ground.
I have a horrible habit of overbuying produce. Do you have that problem? I can’t be the only one. Well after one of these trips, I had 8 pears sitting on my counter that were all ripening at the same rate.
I love pears but don’t quite know why I thought two people should have a dozen pears and reasonably expect to eat all of them. What I did know is that we wouldn’t be enjoying them for long if I didn’t do something with them soon.
Cooking fruit with cinnamon and brown sugar just warms me from the inside out. I grew up eating fruit prepared like this. One of my favorite ways to eat pear filling is warmed and spooned on vanilla ice cream!
This Pear Pie Filling recipe is made with sweet brown sugar and cinnamon combined with beautiful ripe pears. This filling can be put in the freezer in an airtight container to be enjoyed when fresh pears are only a memory.
What kind of pears are best for cooking?
Good Keeping states: Bosc and Anjou varieties are tops at holding their shape and texture. In a pinch, Bartletts and other varieties work fine, too. Avoid Comice pears for cooking.
I love the flavor and texture of Bartletts so that’s what I get. I just make sure that I don’t overcook them.
Do pears have to be ripe to bake?
The best way to judge ripeness is to gently press the neck of the fruit near the stem with your thumb; if the flesh gives, the pear is ready to use.
Suggestions for using Caramelized Pear Pie Filling:
- Topping for pancakes, French toast, waffles, oatmeal, ice cream
- Mashed and spread on toast
- A sweet side to a cup of soup or chili
Storing suggestions:
Pear Pie Filling can be stored the same as you would fresh pears such as:
- Refrigerated for up to 3 days
- Frozen in an air-tight container for up to 3 months
- Canned
If you like this recipe, here are a few more I think you’re going to LOVE!
You may need:
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- Cutting Boards – I use these cutting boards. hen I want to put my cutting board into the dishwasher, such as when cutting cooked meat.
- Wooden Cutting Boards – are better on your knives. I’ll use this cutting board for fresh veggies and making salads.
- 8″ Chef’s Knife – These knives are an investment but I’ve had mine for years and I just love them. They keep their blade a long time in between sharpening.
Don’t have time to make it now? Pin it for later!
Caramelized Pear Pie Filling
Ingredients
- 7 pears peeled, cored, and diced into 1/4 ” pieces (I used Bartlett pears)
- 1/4 cup water
- 1 lemon juiced
- 1 cup brown sugar
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 3 tbsp cornstarch
Instructions
- In a 2 quart saucepan combine diced pears, water and the juice of one lemon. Cook over medium-high heat, stirring occasionally for 8 minutes. Some of the pears will break down, but that’s fine.
- In a separate bowl, combine brown sugar, cornstarch, cinnamon, and nutmeg. Whisk to combine. Pour over pears, and stir constantly until sauce thickens approximately 2 minutes.
- Remove from heat and let sit for 5 minutes.
Notes
Nutrition
This recipe was updated from it’s original on October 18, 2018. The recipe was slightly amended by adding water to the cooking pears.
How would you serve this Caramelized Pear Pie Filling? Leave me a comment with your suggestions! With a spoon is my #1 suggestion!
Patricia says
I’m just making it now, and being over in Europe I tried to press on your metric conversion tool. However, it’s converting 1/4 cup of water to 1/4 tsp. Really weird, just thought I’d let you know!
Julie Menghini says
That is weird! Thanks for letting me know Patricia!
Emma Rieth says
Does this make one pie/one quart’s worth?
Julie Menghini says
It really depends Emma on the amount and size of your pears. You can cut enough pears up to fill a quart jar without increasing or decreasing the sauce ingredients.
Michele says
This recipe is phenomenal! I added more water to thin it and used less cornstarch. We are using it for ice cream topping on waffles etc. it is wonderful! Thanks for pinning it!
Michele says
It’s delicious with graham crackers also!
Julie Menghini says
That sounds amazing!
Julie Menghini says
Thank you, Michele, it’ perfect for a fall treat too!
Jane says
Loved this pie filling. Used it in a skillet pie recipe and it turned out great. It is great on ice cream too. L
Julie Menghini says
Thank you Jane! We love it that way too!
Noah says
2 questions. Can you you use Dark brown sugar instead of regular and if I were to can it, could I just replace the cornstarch with Clear jel?
Noah says
Hi, I was wondering if I plan to can this, could I just replace the cornstarch with Clear Jel? Also, can the Brown sugar be Dark Brown sugar?
Julie Menghini says
Hi Noah. The Clear jel can be used as a replacement to cornstarch. You just need a thickening agent. Also, I almost always use Dark Brown Sugar.
Noah says
I commented the same question again on accident. But, thank you for the reply. So just in general you need a thickening agent, in which mine would be clear jel.
Julie Menghini says
That’s correct, Noah! You’ve got it!
Noah says
Ok, sorry. One more thing. How much does this recipe yield? If you have an idea?
Julie Menghini says
No worries, Noah! I’m glad you’re here. The glory of this recipe is you can make as much or as little as you want. If you have a lot of pears to use, you can do so without doubling the sauce ingredients. You can go less as well and just cut the other ingredients. Just give it a taste and see if it’s sweet enough and has as much spice as what you like. Please ask any more questions you have. You are helping all of us by anticipating other people’s questions so I can add the content I need. ~Julie
Nikki says
This is so delicious! I love anything pears! We have been enjoying this over yogurt or warmed with ice cream!
Julie Menghini says
Thank you Nikki! We love this filling over ice cream too!
Sylvia says
Hi..!
Trying to get through the Covid-19 and I have an enormous amount of CANNED pears.
Nobody has asked about using canned , that I could see.
Stay healthy
Julie Menghini says
Hi Sylvia! You could definitely flavor them with the brown sugar and cinnamon but I wouldn’t use them in a pie or other cooking recipes because I don’t think they’ll cook well. Does that help Sylvia?
Molly Phillips says
Wow. I knew I’d like this recipe, but I am floored with how incredible it is. This is hands down the best pie filling I’ve ever made and eaten! Love love love!!!
Julie Menghini says
Thank you so much Molly! Your sweet comment made my day and I’m so glad that you enjoyed it!
Candice says
This stays good in the fridge for 3 months?
Julie Menghini says
Well heck, Candice…that wasn’t worded well! Thank you for bringing it to my attention.
Elizabeth says
In stead of diced pears could I use slices
Julie Menghini says
Absolutely Elizabeth. The biggest thing is to cut them the same thickness so they cook at the same rate.
Elizabeth says
Thank you so much