Easy Pear and Blackberry Sauce

Pear and blackberry sauce is layered with white skyr and granola to make a colourful parfait.

I’m always overbuying fresh fruit. I know, I know (I know) – buy produce as needed and err on the side of less not more in order to prevent food waste. But sometimes fruit just looks so beautiful sitting on display at the grocery store that I’m able to convince myself that yes, I can eat three pomegranates and an entire box of clementines by myself in one week (my husband likes to eat apples and that’s about the entire extent of his fruit repertoire). What inevitably ends up happening is one of two things: I freeze what can be frozen or I make a fruit sauce such as this super easy pear and blackberry Sauce.

If you’ve ever had the privilege of eating fresh applesauce you know how vastly superior it is to the jarred stuff. Pear sauce is made the exact same way as applesauce and offers plenty of not-too-sweet flavour that pairs well with foods that are sweet, tart, and even savoury. Blackberries give the sauce a gorgeous rose colour and a layer of deep jamminess reminiscent of a particularly fruity Beaujolais (and in fact, you could skip the clementine juice and use red wine in its place).

A white and blue china dish holds bright pink pear and blackberry sauce, a pear and blackberry parfait made with skyr and granola sits next to the dish in a clear glass. Both dishes sit on a purple background with colourful paper tassels.

Making Easy Pear and Blackberry Sauce

  • This easy fruit sauce recipe is a great way to use up pears that are veering into very mushy territory. This is something which I find particularly useful as I find that pears always seem to go from hard-as-a-rock to unappetizing and way, way too soft within the stretch of a single day.
  • Likewise, you can use that carton of blackberries that’s been languishing in the back of your fridge for the past week. Wash the berries just before using with a very gentle stream of cold water, removing any moldy or berries that are too far gone. Incidentally, strawberries and raspberries are also delicious in this fruit sauce.
  • Frozen blackberries can absolutely be used in this recipe and can be added while still frozen.
  • For fruit sauces (and rice pudding) I like to use a flavoured tea bag in place of the traditional cinnamon and nutmeg. I’ve been doing this for a while and it always adds a lovely warmth without being overwhelming (I like to use Celestial Seasonings Cinnamon Apple Spice).
  • You can use a food mill, food processor, or immersion blender to get a wonderfully smooth texture. If you like your fruit sauce extra smooth you can push it through a sieve with a spatula after it’s been blitzed.
  • This pear and blackberry fruit sauce will keep covered in the refrigerator for up to 5 days. You can also freeze it in an ice cube tray and add the frozen fruit sauce to smoothies.
A white and blue china dish holds bright pink pear and blackberry sauce, a pear and blackberry parfait made with skyr and granola sits next to the dish in a clear glass. Both dishes sit on a purple background with colourful paper tassels.

Easy Pear and Blackberry Sauce

Yields:

4 servings (or more, depending on how the sauce is being used)

Ingredients:

2-3 very ripe pears, peeled and cut into 1-inch pieces

1/2 cup blackberries

Juice of 2 clementines or 1 orange

1 Tbsp. honey

1 apple cinnamon teabag

Special Equipment:

Sharp chef’s knife

Cutting board

Small lidded saucepan

Food processor, food mill, or immersion blender

Method:

  1. Add all of the ingredients to a small lidded saucepan.
  2. Over medium-low heat and with the lid on, allow the fruit to cook down until completely softened (this takes anywhere from 8-15 minutes depending on how ripe the pears are).
  3. Bring the cooked fruit to room temperature and refrigerate for a few hours or ideally, overnight (with the teabag still in).
  4. When you’re ready to blend the fruit and any residual juices remove the tea bag and blitz until smooth.
  5. Serve the pear and blackberry sauce cold or hot.

Ideas for Serving Easy Pear and Blackberry Sauce

  • In a parfait layered with skyr or Greek yogurt and your favourite granola or muesli.
  • Drizzled onto French toast (maple syrup is optional but it is fantastic).
  • With pork chops or pork tenderloin.
  • Add a tablespoon or two of chia seeds and let sit overnight for a super satisfying but not too heavy breakfast.
  • Stirred into regular or overnight oats.
  • Add a teaspoon of pear and blackberry sauce to a glass of sparkling wine and give it a gentle stir before serving.
  • Freeze and add to smoothies.
Pear and blackberry sauce is layered with white skyr and granola to make a colourful parfait.

What I’m listening to

It’s a nasty afternoon out there in Vancouver today. I’m talking sideways rain, high winds (forget about using an umbrella, I already tried it), and thick grey rainclouds that are completely blocking the mountains from view. In other words: perfect weather for drinking tea and listening to Billie Holiday. I love the Pacific Northwest and I love the rain in particular and now that I’m home from running errands in the blustery weather I can sit at home and wrap myself up in her music like a comforting blanket. So if you’re reading this and it’s raining may I suggest you do yourself a favour and make some easy pear and blackberry sauce while listening to some Billie Holiday?

Billie Holiday – Don’t Explain