HOME-STYLE PEAR SAUCE
Make and share this Home-Style Pear Sauce recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 1h15m
Yield 4 pints
Number Of Ingredients 5
Steps:
- Combine pears, water and lemon juice in a heavy bottomed 8-quart pan.
- Bring to a boil, stirring often.
- Reduce heat, cover and simmer until soft, stirring often (about 30 minutes).
- Add sugar and cinnamon, bring to a boil.
- If too chunky put it thru a food mill.
- Fill prepared hot jars with hot sauce, leaving 1/2-inch headspace.
- Gently run a narrow nonmetallic spatula between sauce and jars to release air bubbles.
- Wipe rims clean; top with hot lids, then firmly screw on bands.
- Process in boiling water bath for 15 minutes for pints, 20 minutes for quarts.
- You may want to change the amount of sugar depending on your taste.
THE BEST HOMEMADE APPLESAUCE
After tasting the pure apple flavor of this homemade sauce, you just might never go back to the store-bought kind. Supermarket applesauce can be loaded with added sweeteners and flavorings. We use only a little sugar, plus lemon juice, salt and cinnamon, providing a balanced flavor and the perfect amount of sweetness.
Provided by Food Network Kitchen
Categories condiment
Time 1h35m
Yield about 5 cups
Number Of Ingredients 5
Steps:
- Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
- Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
- Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.
ROASTED PEAR SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Split the pears in half and cut out the core. Brush the flesh with 2 tablespoons olive oil and place face down on a hot grill. Wrap the garlic and shallots in an aluminum foil pouch, pour in 2 tablespoons olive oil along with a little bit of water to create steam and seal. Place the packets on the hot grill and roast until soft, about 15 minutes. In a saucepan, combine remaining oil, chicken broth, rosemary and vinegar. Add the grilled pears, roasted garlic and shallots to the saucepan. Cook until the mixture reduces by half. Transfer the sauce to a blender and puree until smooth. Serve with Leg of Lamb.
PEAR SAUCE
Serve this sweet sauce with breakfast breads or on top of oatmeal. If you prefer a chunkier sauce, start with slightly smaller pieces of pear, and don't use a food processor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- In a medium saucepan with a lid, combine pears, 1/4 cup water, lemon zest, and 1/8 teaspoon coarse salt. Bring to a simmer over medium heat. Cover, and cook until pears are soft, 10 to 12 minutes. Uncover, and coarsely mash with the back of a spoon. Continue cooking until most of the liquid has evaporated, about 5 minutes.
- Transfer mixture to a food processor, and blend until smooth; add lemon juice and honey to taste. Serve warm, or let cool, then cover and refrigerate up to 1 week. Use as you would applesauce.
SAUCY SPICED PEARS
We serve these tangy, saucy pears over angel food cake, pound cake or with a little yogurt or vanilla ice cream. Sprinkle with a favorite topping. -Joy Zacharia, Clearwater, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large cast-iron or other heavy skillet, combine the first nine ingredients and, if desired, cayenne. Cook over medium-high heat until butter is melted, 1-2 minutes, stirring occasionally., Add pears; bring to a boil. Reduce heat to medium; cook, uncovered, until sauce is slightly thickened and pears are crisp-tender, 3-4 minutes, stirring occasionally. Cool slightly. If desired, top with mint.
Nutrition Facts : Calories 192 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 130mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 5g fiber), Protein 1g protein. Diabetic Exchanges
SUPER SIMPLE PEAR APPLESAUCE
Apples are okay, but pears are divine. I wanted to figure out how to make a simple pear sauce because I like pears far more than apples. It had to be simple, quick, fresh, and above all else, easy to clean-up. So I decided to experiment and started with the most basic recipe possible. I love the flavor, and you can't get much simpler: 3 pieces of raw fruit, a knife, cutting board, blender, and 2 bowls.
Provided by Kenneth Darland
Categories Side Dish Applesauce Recipes
Time 10m
Yield 2
Number Of Ingredients 2
Steps:
- Cut pears and apple into quarters. Remove and discard seeds, stems, labels, and any other undesirable bits. Transfer flesh and skin of fruit into a high-powered blender (such as NutriBullet®).
- Blend until pear applesauce is liquefied. Pour into a bowl. Refrigerate before serving, if desired.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 35.2 g, Fat 0.3 g, Fiber 6.8 g, Protein 0.8 g, Sodium 2.3 mg, Sugar 23.4 g
HOMESTYLE PASTA SAUCE
My parents got divorced when I was 12, and so began the tradition of "Spaghetti Night", which was every Monday when my father did not get home until 6:00 p.m. I was put in charge of making dinner - always spaghetti. I started off with frying up meat and onions, and adding a bottle of commercial spaghetti sauce. Over the years, it's evolved, quite a lot, to include a more generous quantity of vegetables, and to allow for the fact that I started to can my own tomatoes. It still appears on the table almost once a week though... This is not a thick, rich sauce. It's more chunky and a little soupy from the home-canned tomatoes. I tend to serve it with a stubby style of pasta, so I can eat it with a spoon.
Provided by Jenny Sanders
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Set a large pot of salted water on to boil, and prepare the desired amount of pasta.
- Meanwhile, peel and chop the onion and garlic.
- Peel and grate the carrot; grate the zucchini.
- Prepare the mushrooms and pepper if using.
- Put the meat in a very large skillet, with the oil if the meat is very lean, and fry, breaking it up into small bits, until browned.
- When it is half done, add the onion, and continue cooking until there is not any red left in the meat and the onion is translucent.
- Stir the garlic into the meat for a minute, then add the grated carrot and zucchini, and the pepper and mushrooms if using. Mix well.
- Continue cooking, stirring frequently for a few minutes until the vegetables are soft. Season with the salt, basil and oregano.
- Mix in the crushed tomatoes and the tomato paste.
- Reduce the heat and simmer until well amalgamated.
- Mix in the Tabasco sauce, and serve over hot pasta.
Nutrition Facts : Calories 352.6, Fat 17.7, SaturatedFat 6.8, Cholesterol 77.1, Sodium 1016.9, Carbohydrate 25.8, Fiber 5.9, Sugar 14.1, Protein 25
VANILLA PEAR SAUCE
Delightful change from Applesauce. Very juicy with a nice chunky consistency. Not overly sweet. This is my own creation. Of course you don't have to can this recipe, just stop at #9. It is a simple recipe and easy enough to cut down the amount also.
Provided by llk2day
Categories Sauces
Time 50m
Yield 4 qt, 32 serving(s)
Number Of Ingredients 7
Steps:
- Use a large 6 qt pot.
- Cut pears in half, core, peel and cut pears into large chunks.
- The pear chunks should fill the pot to 5 quart level at least.
- Add water and sugar, (Add 1/2 cup or more sugar if you prefer sweeter flavor).
- Bring to boiling point then reduce to low boil.
- Stir in vanilla, lemon juice, nutmeg and ground cloves.
- Give it the old taste test, adjust sugar and spice if needed.
- Cover and cook 10-15 minutes or until pears are very soft and easily mashed to your desirable consistency using a potato masher.
- Do not drain off liquid after cooking unless it is a way to watery, keep it juicy now.
- Quickly fill sterilized hot (180 degrees) jars to 1/8 inch of rim.
- Wipe clean jar rims and threads.
- Cover with hot lids (180 degrees) and bands tightened finger tight only.
- Process in boiling water 12 minutes.
- Note: Make sure the water covers the jars 1 to 2 inches.
- Suggestion: While preparing the pears to prevent them from darkening during preparation drop them into a large pot of water with 2 tbs salt, 2 tbs vinegar added to each gallon of water used.
- Enjoy!
Nutrition Facts : Calories 132.9, Fat 0.2, Sodium 3, Carbohydrate 34.8, Fiber 5.1, Sugar 25.4, Protein 0.6
APPLE-PEAR SAUCE
Homemade applesauce is way more delicious than anything out of a jar, and the perk is you can eat it warm-when my family likes it best-and jar any leftovers. Making it from scratch allows you to keep it as chunky as you prefer, or puree it completely. I add pear for juice and sweetness, and just a bit of lemon and cinnamon. The trick is to not overcomplicate it with too many spices and overpower that fresh-picked apple taste. We always double and sometimes triple this batch and make extra to share with friends. Any home with a new baby or someone who is healing will appreciate this nurturing homemade simple treat.
Provided by Sarah Copeland
Time 1h25m
Yield 8 cups
Number Of Ingredients 5
Steps:
- Toss together the apples, pears, 1/4 cup water, maple syrup and 2 teaspoons cinnamon in a large pot with a heavy bottom (a Dutch oven works great for this). Cover and cook, stirring occasionally, over low heat, until the fruit are very tender, about 45 minutes or up to 1 hour. Stir in the lemon juice and use a potato masher to smash to your desired consistency. If you like a completely smooth, pureed sauce, use an immersion blender to blend until smooth. Taste and add additional cinnamon to your liking.
- Serve warm, or cool completely and store in sterile jars with tight-fitting lids up to 1 week in the refrigerator.
HOMESTYLE PEA SOUP
Steps:
- Rinse split peas and check for small stones. Drain and set aside.
- In large stock pot (4-6 qt) cover pork neck bones with water. Bring to a boil. Drain water.
- Add 6-8 cups fresh water and bring to boil again. Reduce heat to a slow simmer. Remove neck bones and set aside to cool. While water is boiling, prepare garlic, onion and carrots. Add to pork broth. Add rinsed peas. Simmer covered for 30-40 minutes. When neck bones are cool, remove meat and cut into bite size pieces. Discard bones. Add meat to broth and vegetable mixture. Add pepper to taste.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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