Vanilla bean pear applesauce isn’t your standard applesauce but instead boasts the sophisticated flavors of vanilla beans and pears. No added sugar!
It’s no secret that I’m obsessed with vanilla beans! Shall I bombard you with links to prove my love? Sure, why not?
How about vanilla bean mashed sweet potatoes? Or clementine vanilla bean yogurt cake? I love vanilla bean spreadable whipped cream cheese and very vanilla buttercream frosting. Almond vanilla granola with vanilla beans, puffy vanilla bean peach pancakes, and cinnamon vanilla bean meringues. I have more but you’ll just have to take a look here.
Applesauce is pretty much one of my favorite things, ever. Along with vanilla beans.
About this pear applesauce
You only need three ingredients to make pear applesauce: apples, pears, and a vanilla bean. There is no added sugar in this applesauce, and you won’t miss it a bit because the vanilla bean adds so much sweet flavor.
I use Macintosh apples (one of my favorite varieties) which are super sweet and break down easily. They become “saucy” quickly, an added bonus if you’re in a hurry.
The pears add another layer of delicious flavor, along with the vanilla bean, which also enhances the applesauce with lovely little flecks of vanilla bean seeds. If you don’t want to buy vanilla beans (which can be a little pricey!), substitute vanilla bean paste.
One thing you’ll need when you’re making homemade pear applesauce is a sturdy pan or pot so you’ll be able to do all the stirring you need without worrying about the pan sliding around on the burner or the sauce burning on the bottom. A lid is necessary, too. A Dutch oven or heavy saucepan will do the trick.
I know you’ll love this pear applesauce as much as I do!
Make it your own
- Use all apples or all pears instead of a combination. Try your favorite varieties.
- Don’t have a vanilla bean pod? Add a teaspoon of pure vanilla extract or a tablespoon of vanilla bean paste.
- For cinnamon lovers: Omit the vanilla and substitute a teaspoon or two of cinnamon or apple pie spice.
- Sweeten it up: If you have a sweet tooth, stir in ¼ cup sugar, maple syrup, or honey.
Refrigerate/Freeze: Homemade pear applesauce will keep in your refrigerator in a covered container for a week to ten days. You can also freeze pear applesauce for up to 6 months.
Lunchboxes: Store the pear applesauce in single serving containers.
- 2 large pears, such as red D’Anjou
- 6 large, sweet apples, such as Macintosh
- 1 vanilla bean, split lengthwise (or 1 tablespoon vanilla bean paste)
- 1 cup water
- Peel, core and cut apples and pears into large chunks. Add pears, apples, split vanilla bean and water to a large, heavy bottomed saucepan or Dutch oven.
- Bring to a boil and reduce to a rapid simmer and cook, partially covered, 20 to 30 minutes or until apples and pears are softened. Stir frequently. Add more water if necessary for desired consistency.
- Serve warm or refrigerate for up to one week. Remove vanilla bean before serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.