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
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!
This stays good in the fridge for 3 months?
Well heck, Candice…that wasn’t worded well! Thank you for bringing it to my attention.
In stead of diced pears could I use slices
Absolutely Elizabeth. The biggest thing is to cut them the same thickness so they cook at the same rate.
Thank you so much
I wold like to can this pie filling and see instructions for processing. Have you tried to can it vs. freezing?
Hi Cindy! I haven’t canned it but have frozen it. I’ve heard from other readers that have successfully canned it.
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!!!
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.
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.
Thank you, Michele! Our readers thank you too!
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?
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.
@Julie Menghini, Since the recipe name is pie filling, it would have been helpful to know not to cook the filling if used in a pie crust in the directions… It tastes good, but I wanted pie filling not a topping.
Good to know, Karen. Since we eat it as a side to a meal or as a dessert with a little ice cream I didn’t think about that. I’ll add that to the post for others reference.
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.
Thank you for sharing Hannah! I love pears and so glad that your little girl liked it too! I appreciate 5-stars too! Julie
I have little pears. Do you have an approximate volume or weight for the pears?
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.
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!
That sounds heavenly Deana! Thank you so much for sharing!
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!
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.
Was perfect! Curious if you have a similar recipe for apples 🙂
I’ve got it but haven’t finished the post. I will give you the recipe if you email me [email protected].
Pears in pies are just not done nearly as much as they should be! These caramelized pears you’ve made are just gorgeous!
Thank you, Michaela! I like eating this as is!
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!
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.
You found the perfect way to use up those fresh pears! A scoop of this filling sound delicious over a plate of pancakes!
I bet making a batch of this has the whole house smelling just heavenly! I’m going to enjoy this on some toast, yum!!
Thank you, Debra! That sounds amazing!
This would be so awesome in so many different desserts! I need to make it ASAP!
Thank you, Madi!
Made this and it was absolutely fabulous! The pears were tender and absolutely delicious! Thank you for a great recipe,
Thank you so much for sharing Kathy!
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!!
Thank you so much, Michele! I’d love to get a hand on one of those pies!
This looks delicious. I think that pears are such an under-used fruit, yet they are so good. Thanks for elevating the simple pear!
I agree! I don’t know why we don’t see more pears. I love them.
I’m thinking of making Kolaches that are cream cheese with the carnelized pears on top. Your thoughts?
I think that would be amazing Linda! I love fruit combined with cream cheese!
How long can this be kept in the refrigerator? Thanks!
Hi Torri! This filling can be refrigerated for up to a week.
Can you use this same recipe and can them after?
I’m not quite sure what your question is Bonnie. Can you use canned pear filling? If so yes.
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?
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.
Wow absolutely divine Julie. .. yummmm
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… 🙂
Yummy indeed. I would make these for you if you ever want to find out! We would full out the wine too!
Oh, it looks absolutely divine, Julie. I just want to dip my spoon into the bowl 😉
Thank you so much!
This looks wonderful! I’m definitely trying this. Can any pear be used? We usually have Bosc on hand.
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!
Ooh! Yum! The pear filling looks amazing! I can almost taste it!
Thank you Shamim! It has such a warm cinnamon flavor. We really enjoyed it!
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!! ❤️
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!
Pinned this on pinterest! It looks yummy!
Thank you! It is delicious! I appreciate your stopping by and commenting.