cardamom pear sauce

Before she was born, before we even knew that pears were her favourite fruit, we planted two pear trees.

Pear Picking | conifères & feuillusThis September welcomed a very special back-to-school for our family: the youngest started school for the first time and the eldest started his first year in high school. While I know what sort of snacks the older two like to bring to school, I’d been fretting over lunchbox ideas for our newest pupil for the past month. Lucky for us, she loves pears and our two pear trees were especially generous this year.  I decided to make some pear sauce and am glad to report it seems to be the perfect little treat for her to enjoy at school!
Cardamom Pear Sauce | conifères & feuillusHarvesting Pears | conifères & feuillusCardamom Pear Sauce | conifères & feuillusCardamom Pear Sauce | conifères & feuillus

Cardamom Pear Sauce (recipe adapted from here)

(yields just over a litre of sauce)

  • 1 kg slightly ripe pears, peeled, cored, and chopped
  • 1/2 cup water
  • 2 tbsp maple syrup
  • 2 tsp lemon juice
  • 1/4 tsp cardamom, finely crushed to a powder
  1. Combine all ingredients in a large saucepan and bring to a slight boil over medium heat.
  2. Reduce heat to medium-low and simmer for 15-20 minutes until the pears are soft enough to crush with a fork.
  3. Using an immersion blender (or regular blender or even a potato masher), blend until a homogeneous consistency is achieved.
  4. Keeps well in the fridge for up to 4 days or freezer for several months.
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