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Home » Recipes » Caramelized Pear Pie Filling Recipe

Caramelized Pear Pie Filling Recipe

June 25, 2019 Updated: December 10, 2020 By Julie Menghini 84 Comments

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Pinterest collage of pear pie filling

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.
90 degree angle of bowl of pear pie filling with pear

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!

top view of bowl of pear pie filling

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.

right side of bowl of pear filling with cinnamon sticks

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!

  • Kolaches
  • Pear Hand Pies with Dark Chocolate Drizzle
  • Pear and Cheese Danish

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!

Two photos for Pinterest of dishes of pear pie filling.
Close top view of pear pie filling
Print
5 from 15 votes

Caramelized Pear Pie Filling

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.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 8
Author Julie Menghini

Ingredients

US Customary – Metric
  • 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

Store in the refrigerator for up to 3 days. Filling may be stored in the freezer in an airtight container for up to 3 months.

Nutrition

Calories: 212kcal | Carbohydrates: 55g | Sodium: 9mg | Potassium: 235mg | Fiber: 5g | Sugar: 42g | Vitamin A: 40IU | Vitamin C: 13.9mg | Calcium: 50mg | Iron: 0.6mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!
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!

 

Dessert· Pies and Tarts· Popular· Recipes· Sauces and Condiments· Sides

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Comments

  1. Patricia says

    November 11, 2020 at 12:28 pm

    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!

    Reply
    • Julie Menghini says

      November 11, 2020 at 6:54 pm

      That is weird! Thanks for letting me know Patricia!

      Reply
  2. Emma Rieth says

    September 22, 2020 at 10:59 am

    Does this make one pie/one quart’s worth?

    Reply
    • Julie Menghini says

      September 22, 2020 at 4:11 pm

      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.

      Reply
  3. Michele says

    September 16, 2020 at 8:52 am

    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!

    Reply
    • Michele says

      September 16, 2020 at 8:54 am

      It’s delicious with graham crackers also!

      Reply
      • Julie Menghini says

        September 16, 2020 at 10:31 am

        That sounds amazing!

        Reply
    • Julie Menghini says

      September 16, 2020 at 10:31 am

      Thank you, Michele, it’ perfect for a fall treat too!

      Reply
  4. Jane says

    September 12, 2020 at 3:26 pm

    Loved this pie filling. Used it in a skillet pie recipe and it turned out great. It is great on ice cream too. L

    Reply
    • Julie Menghini says

      September 14, 2020 at 11:18 am

      Thank you Jane! We love it that way too!

      Reply
  5. Noah says

    August 28, 2020 at 6:39 pm

    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?

    Reply
  6. Noah says

    August 27, 2020 at 7:13 pm

    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?

    Reply
    • Julie Menghini says

      August 28, 2020 at 10:07 am

      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.

      Reply
      • Noah says

        August 28, 2020 at 6:42 pm

        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.

        Reply
        • Julie Menghini says

          August 30, 2020 at 1:18 pm

          That’s correct, Noah! You’ve got it!

          Reply
          • Noah says

            August 30, 2020 at 9:11 pm

            Ok, sorry. One more thing. How much does this recipe yield? If you have an idea?

          • Julie Menghini says

            August 31, 2020 at 9:57 am

            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

  7. Nikki says

    August 20, 2020 at 8:08 am

    This is so delicious! I love anything pears! We have been enjoying this over yogurt or warmed with ice cream!

    Reply
    • Julie Menghini says

      August 20, 2020 at 8:55 am

      Thank you Nikki! We love this filling over ice cream too!

      Reply
  8. Sylvia says

    April 9, 2020 at 4:10 am

    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

    Reply
    • Julie Menghini says

      April 9, 2020 at 8:01 am

      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?

      Reply
  9. Molly Phillips says

    December 25, 2019 at 12:19 pm

    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!!!

    Reply
    • Julie Menghini says

      December 25, 2019 at 2:33 pm

      Thank you so much Molly! Your sweet comment made my day and I’m so glad that you enjoyed it!

      Reply
  10. Candice says

    November 25, 2019 at 11:49 am

    This stays good in the fridge for 3 months?

    Reply
    • Julie Menghini says

      November 25, 2019 at 5:12 pm

      Well heck, Candice…that wasn’t worded well! Thank you for bringing it to my attention.

      Reply
  11. Elizabeth says

    October 21, 2019 at 8:49 pm

    In stead of diced pears could I use slices

    Reply
    • Julie Menghini says

      October 21, 2019 at 9:16 pm

      Absolutely Elizabeth. The biggest thing is to cut them the same thickness so they cook at the same rate.

      Reply
      • Elizabeth says

        October 22, 2019 at 7:39 am

        Thank you so much

        Reply
  12. Cindy says

    October 16, 2019 at 9:53 pm

    I wold like to can this pie filling and see instructions for processing. Have you tried to can it vs. freezing?

    Reply
    • Julie Menghini says

      October 17, 2019 at 10:31 am

      Hi Cindy! I haven’t canned it but have frozen it. I’ve heard from other readers that have successfully canned it.

      Reply
      • christina says

        August 24, 2020 at 6:03 pm

        how long would you process it in the water bath canner? same as a syrup? Did you try to can it Cindy? If so, what were your results? It sounds delicious, I’m excited to try it!!!

        Reply
        • Julie Menghini says

          August 25, 2020 at 11:17 am

          I’ve frozen this pie filling and always make sure that all of the fruit is surrounded by the sauce (juice) in an air-tight container. Since I haven’t actually canned this recipe, I found this article that might be helpful: https://pickyourown.org/allaboutcanning.htm#generaldirections. Let us know how it goes so our community knows what worked for you.

          Reply
      • Michele says

        September 16, 2020 at 8:59 am

        I canned it and it’s the same as fresh. I used water bath canning method. I processed pints 20 minutes and 25 minutes for quarts.

        Reply
        • Julie Menghini says

          September 16, 2020 at 10:32 am

          Thank you, Michele! Our readers thank you too!

          Reply
  13. RRS says

    October 12, 2019 at 11:44 am

    How do I use this as a pear pie filling? Do I bake the crust first and then fill it or place the filling in an unbaked shell? For how long should I cook the pie?

    Reply
    • Julie Menghini says

      October 14, 2019 at 10:25 pm

      This recipe is just for filling. When you make a pie you wouldn’t want to cook the filling first. Just put the ingredients into the pie crust and bake according to the recipe you’re using. This filling is also amazing in Kolaches such as this recipe: https://hostessatheart.com/kolaches/ or hand pies https://hostessatheart.com/pear-hand-pies-with-dark-chocolate-drizzle/. Thank you for stopping by.

      Reply
  14. Hannah says

    September 30, 2019 at 1:08 pm

    My foreign exchange student loves pears and requested a pear dessert. I topped this with a crumble and it turned out amazing. Everyone loved it, even my picky 7 yr old daughter.

    Reply
    • Julie Menghini says

      October 1, 2019 at 9:21 am

      Thank you for sharing Hannah! I love pears and so glad that your little girl liked it too! I appreciate 5-stars too! Julie

      Reply
  15. Becca says

    August 20, 2019 at 6:21 pm

    I have little pears. Do you have an approximate volume or weight for the pears?

    Reply
    • Julie Menghini says

      August 21, 2019 at 11:34 am

      The pears that I had cut into about a cup each or 7-8 cups. You may want to reduce the amount of sugar if you have fewer pears. Hope this helps but let me know if you have more questions.

      Reply
  16. Deana Clarke says

    July 27, 2019 at 7:47 am

    Beauitful recipe. Very Easy to make/not much dishes. I had some pears that were about to go off but perfect for baking. I made a crumble with the filling.

    Thank-you!

    Reply
    • Julie Menghini says

      July 27, 2019 at 7:49 am

      That sounds heavenly Deana! Thank you so much for sharing!

      Reply
  17. Tina says

    July 7, 2019 at 9:53 am

    Perfectly simple! I brought home a bag of pears from my aunt’s pear tree in northern Florida and after a week of ripening I’m grateful I came upon this recipe! Looking forward to trying on oatmeal but ice cream in this heat sounds yummy too. Thank you!

    Reply
    • Julie Menghini says

      July 7, 2019 at 11:56 am

      Thank you, Tina! A bag of fresh pears would be like gold to me! Please stop and let me know how it goes for you.

      Reply
      • Tina says

        September 23, 2019 at 6:24 pm

        Was perfect! Curious if you have a similar recipe for apples 🙂

        Reply
        • Julie Menghini says

          September 24, 2019 at 9:21 am

          I’ve got it but haven’t finished the post. I will give you the recipe if you email me [email protected]

          Reply
  18. Michaela Kenkel says

    October 22, 2018 at 7:57 pm

    Pears in pies are just not done nearly as much as they should be! These caramelized pears you’ve made are just gorgeous!

    Reply
    • Julie Menghini says

      October 23, 2018 at 9:31 am

      Thank you, Michaela! I like eating this as is!

      Reply
  19. Angela says

    October 22, 2018 at 7:42 am

    I think you were reading my mind with this one! So glad I came across it this morning! I have A LOT of apples I need to use! Now I know what Im making! Thanks!

    Reply
    • Julie Menghini says

      October 23, 2018 at 9:42 am

      Thank you, Angela! I am a little apple obsessed right now and have to cook them because I’m buying more than we can possibly enjoy.

      Reply
  20. Sandra Shaffer says

    October 21, 2018 at 11:55 am

    You found the perfect way to use up those fresh pears! A scoop of this filling sound delicious over a plate of pancakes!

    Reply
  21. Debra C. says

    October 21, 2018 at 10:51 am

    I bet making a batch of this has the whole house smelling just heavenly! I’m going to enjoy this on some toast, yum!!

    Reply
    • Julie Menghini says

      October 21, 2018 at 8:24 pm

      Thank you, Debra! That sounds amazing!

      Reply
  22. Madi says

    October 20, 2018 at 1:40 pm

    This would be so awesome in so many different desserts! I need to make it ASAP!

    Reply
    • Julie Menghini says

      October 21, 2018 at 8:25 pm

      Thank you, Madi!

      Reply
  23. Kathy says

    October 20, 2018 at 12:46 pm

    Made this and it was absolutely fabulous! The pears were tender and absolutely delicious! Thank you for a great recipe,

    Reply
    • Julie Menghini says

      October 21, 2018 at 8:27 pm

      Thank you so much for sharing Kathy!

      Reply
  24. michele says

    October 20, 2018 at 8:52 am

    I got some great pears at the farmers market and whipped this up last night! OMG…. they are amazing. They are currently baking in hand pies in the oven and I cant wait to bite into one… they smell just heavenly in my kitchen right now!!

    Reply
    • Julie Menghini says

      October 21, 2018 at 8:27 pm

      Thank you so much, Michele! I’d love to get a hand on one of those pies!

      Reply
  25. debi at Life Currents says

    October 20, 2018 at 7:43 am

    This looks delicious. I think that pears are such an under-used fruit, yet they are so good. Thanks for elevating the simple pear!

    Reply
    • Julie Menghini says

      October 21, 2018 at 8:31 pm

      I agree! I don’t know why we don’t see more pears. I love them.

      Reply
  26. Linda says

    February 16, 2018 at 1:23 pm

    I’m thinking of making Kolaches that are cream cheese with the carnelized pears on top. Your thoughts?

    Reply
    • Julie Menghini says

      February 18, 2018 at 7:41 pm

      I think that would be amazing Linda! I love fruit combined with cream cheese!

      Reply
  27. Torri says

    August 10, 2017 at 10:15 am

    How long can this be kept in the refrigerator? Thanks!

    Reply
    • Julie Menghini says

      August 10, 2017 at 9:45 pm

      Hi Torri! This filling can be refrigerated for up to a week.

      Reply
      • Bonnie says

        August 27, 2018 at 2:48 pm

        Can you use this same recipe and can them after?

        Reply
        • Julie Menghini says

          August 28, 2018 at 7:11 pm

          I’m not quite sure what your question is Bonnie. Can you use canned pear filling? If so yes.

          Reply
          • Megan says

            September 24, 2018 at 1:39 pm

            I think I have the same question Bonnie has if I understand her correctly. I am wondering if you can bottle this filling after you make it? Have you ever tried that?

          • Julie Menghini says

            September 26, 2018 at 9:11 am

            Gotcha Megan! I would certainly think you could can this sauce. You could also simply freeze it if you have the freezer space. It wouldn’t be any different than canning applesauce. Does this help? If not, just let me know.

  28. Chitra Jagadish says

    November 1, 2014 at 3:19 am

    Wow absolutely divine Julie. .. yummmm

    Reply
  29. celebratingsunshine24 says

    October 28, 2014 at 5:24 pm

    I like the fact that you didn’t want to waste the pears. The result looks delicious. I can only imagine the smell in your kitchen… 🙂

    Reply
    • Julie is HostessAtHeart says

      October 28, 2014 at 5:25 pm

      Yummy indeed. I would make these for you if you ever want to find out! We would full out the wine too!

      Reply
  30. lapetitepaniere says

    October 28, 2014 at 12:45 am

    Oh, it looks absolutely divine, Julie. I just want to dip my spoon into the bowl 😉

    Reply
    • Julie is HostessAtHeart says

      October 28, 2014 at 6:59 am

      Thank you so much!

      Reply
  31. pattisj says

    October 27, 2014 at 11:11 pm

    This looks wonderful! I’m definitely trying this. Can any pear be used? We usually have Bosc on hand.

    Reply
    • Julie is HostessAtHeart says

      October 28, 2014 at 6:58 am

      I would definitely think you could use a Bosc. If they are overly firm, you may just need to cook them a bit longer. Have a great day Patti!

      Reply
  32. Shamim says

    October 27, 2014 at 10:52 pm

    Ooh! Yum! The pear filling looks amazing! I can almost taste it!

    Reply
    • Julie is HostessAtHeart says

      October 28, 2014 at 6:56 am

      Thank you Shamim! It has such a warm cinnamon flavor. We really enjoyed it!

      Reply
  33. Butter, Basil and Breadcrumbs says

    October 27, 2014 at 11:14 am

    I wish I was your neighbor… But I think it’s a good thing I’m not! I’d either weight 700 pounds from eating all of your delicious food… Or be in jail for stalking you, because I’d be at your door on a daily basis! This looks so delish… A pear pie. I could totally eat the whole thing right now!! ❤️

    Reply
    • Julie is HostessAtHeart says

      October 27, 2014 at 11:42 am

      I would gladly open my door to you and share my goodies. Just as I do with my great neighbors now. 🙂 Thank you for visiting!

      Reply
  34. mithriluna says

    October 27, 2014 at 9:10 am

    Pinned this on pinterest! It looks yummy!

    Reply
    • Julie is HostessAtHeart says

      October 27, 2014 at 9:11 am

      Thank you! It is delicious! I appreciate your stopping by and commenting.

      Reply

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