Caramelized Pear Pie Filling Recipe (or sauce)
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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
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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.
Caramelized Pear Pie Filling
Equipment
Ingredients
- 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
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
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.
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!
Don’t have time to make it now? Pin it for later!
Would it work to use this in your pear crisp recipe?
I’m thinking of making the filling ahead of time since I have pears on hand now, freezing, and then thawing the night before I want to make the crisp…. Any thoughts?
Since the recipe uses raw pears I don’t think cooking them before hand would hold up. You can freeze the pears with the lemon juice and then make it when you’re ready?
I made this and let it cool to freeze later. A couple of months later I let it thaw completely on the countertop and used it in a cobbler. The pears held up nicely since I didn’t stir them much prior to adding them to the batter.
Thank you, Teresa for your experience! This will help all of our community. I can’t wait to make a pear cobbler! It sounds amazing.
@Julie Menghini, I really appreciate your help, thank you!!
Pear pie filling was very good. Think next time will reduce sugar, cinnamon and nutmeg to help the pear
Stand out more though. I put in a pinch of allspice
Thank you, Martin!
Here’s what I did… I made this recipe and set aside then I had mixed some cream cheese, sugar and lemon juice til smooth. Then I put a tablespoon or so of each into an egg roll wrap and deep fried, then rolled in cinnamon/sugar!! It was amazing!
Thanks
Wow, Casey, that sounds amazing! That filling would bake up great in a puff pastry turnover too. Thank you for the inspiration!
I made a strudel & it was delicious. I’m using firm pears & plan on canning some. I use clear gel so that it will last. It makes perfect gifts!
Thank you so much for sharing Bea! Since I’, not a canner this is so helpful to the folks that want to give it a try.
I’m afraid this may have too much nutmeg for my taste. I wish I knew how to salvage it, because it’s headed to the trash can ! Lot of work just to throw away.
Rene, there isn’t a way to take nutmeg out once it’s in a recipe. You can always put less in to make it to your liking.
@Rene, you could make another batch but leave out the nutmeg altogether. Then mix the two batches together.
I loved the way my compote turned out.
Changes due to extra ripe pears:
1/4 tsp: cinnamon, nutmeg and ginger.
2 T corn starch
2/3 C brown sugar
No changes to liquid portions: water and lemon juice.
My go to recipe for future compotes. Thanks for wonderful recipe.
Thank you for sharing Mary! I’m sure our readers will value the information you shared.
A little too much cinnamon and nutmeg for my taste, but otherwise good
Thank you, Brenda!
Way too much lemon. Wish I didn’t make a double batch. Total waste.
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.
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.
Thanks for your input Dee and your two stars.
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.
Thank you so much, Nancy! I love pears and this one is our go-to when we’re craving warm spiced pears.