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Caramelized Pear Pie Filling Recipe (or sauce)

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.

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.

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
right side of bowl of pear filling with cinnamon sticks

Storing suggestions:

Pear Pie Filling can be stored the same as you would fresh pears such as:

  • Refrigerate for up to 3 days in a covered container.
  • 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. When 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.

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

Top down view of a dish of pear pie filling in brown sugar sauce.

Caramelized Pear Pie Filling

Author: Julie Menghini
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.
4.69 from 38 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert, Sides
Cuisine American
Keyword: Pear Pie Filling
Servings: 8


  • 7 pears peeled, cored, and diced into 1/4 ” pieces (I used Bartlett pears)
  • 1/4 cup water
  • 2 tsp fresh lemon juice
  • 1 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 3 tbsp cornstarch


  • 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.


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.


Calories: 209kcalCarbohydrates: 54gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 10mgPotassium: 224mgFiber: 5gSugar: 42gVitamin A: 42IUVitamin C: 7mgCalcium: 48mgIron: 1mg

Nutritional Disclaimer

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?Let me know how it was!
This recipe was updated from it’s original on October 18, 2018. The recipe was amended by adding water to the cooking pears and the volume of lemon juice.

How would you serve this Caramelized Pear Pie Filling? Leave me a comment with your suggestions! With a spoon is my #1 suggestion!

Top down view of pear pie filling in a brown sugar sauce. Hostess At Heart

Don’t have time to make it now? Pin it for later!


Recipe Rating


Wednesday 31st of January 2024

A little too much cinnamon and nutmeg for my taste, but otherwise good

Julie Menghini

Thursday 1st of February 2024

Thank you, Brenda!

Sara Philpott

Friday 24th of November 2023

Way too much lemon. Wish I didn’t make a double batch. Total waste.

Julie Menghini

Saturday 25th of November 2023

You may have had a much larger lemon than what I used, Sara. I appreciate your comment so I can advise others on the amount I use instead of stating the juice of 1 lemon.


Wednesday 8th of November 2023

The filling tastes good, however the title is misleading. The title is “carmalized pear pie filling” and yet it is not until comments that it says this recipe is not for pies because pie filling isn’t precooked and don’t add water. I don’t think this is a well written recipe.

Julie Menghini

Thursday 9th of November 2023

Thanks for your input Dee and your two stars.


Monday 30th of October 2023

Just put my pie in the oven. Made this early this morning. Had a few nibles it is wonderful. I used my homemade apple pie spice as it has the above spices. I will absolutely make again.

Julie Menghini

Tuesday 31st of October 2023

Thank you so much, Nancy! I love pears and this one is our go-to when we're craving warm spiced pears.


Saturday 14th of October 2023

This makes an incredible pie filling! We bought a house with 2 pear trees. I didn't know what to do with all the fruit. I now have enough pear pie filling to last the holiday season. Everyone loves this!

Julie Menghini

Saturday 14th of October 2023

I'm so jealous! I grew up with an amazing pear tree and love pears. I'm so glad that you enjoyed this recipe, Kerry. Thank you!

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