Vanilla Bean Pear Applesauce – homemade!
Vanilla bean pear applesauce isn’t your standard applesauce but instead boasts the sophisticated flavors of vanilla beans and pears. No sugar is needed to sweeten the deal!
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.
I’m seizing the goodness of apple season (did you see my round-up with over 100 apple recipes?) and making lots of homemade applesauce. I’ve discovered that making applesauce in my Instant Pot is awesome.
Applesauce is pretty much one of my favorite things, ever. Along with vanilla beans.
(Don’t worry, popcorn, you’re still my one true love.)
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. They cook down quickly, an added bonus if you’re in a hurry.
The pears just add another layer of delicious flavor.
One thing you’ll need when you’re making homemade pear applesauce is a good sturdy pan or pot. This way you can do all the stirring you need without worrying about the pan sliding around on the burner. The last thing you want is hot applesauce all over your toes!
The Pampered Chef sent me one of their great new products, the Rockcrok™ Dutch Oven. This Dutch oven can take some serious heat! It has a 4 quart capacity — enough for soups or roasts and is heat resistant to 752 degrees Fahrenheit. Uhh yeah…is that hot enough for you?
And get this: It’s dishwasher safe.
Ahhh! Best. Thing. Ever.
To be honest though, one of my favorite features is the glass lid. I love being able to see what is going on without lifting the lid. I’m nosy! I need to know what is going on at all times.
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 variety.
- Don’t have a vanilla bean pod? Add a teaspoon of pure vanilla extract instead.
- Omit the vanilla and substitute a teaspoon or two of cinnamon or apple pie spice.
- Have a sweet tooth? Stir in 1/4 cup sugar, maple syrup, or honey.
Homemade pear applesauce will keep in your refrigerator in a tightly sealed container for a week to ten days. It makes a great lunchbox treat. Simply store it in single serving containers. You can also freeze pear applesauce.
More Apple Treats
- Instant Pot Applesauce
- Whole Wheat Applesauce Bread with Walnuts
- Easy Apple Compote with Cinnamon — perfect for pancakes, yogurt, or ice cream.
- Apple Crisp with Ginger
- Apple Blueberry Crisp
- Pear Crisp with Ginger
- Healthy Apple Muffins
- Apple Bran Muffins
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 2 large pears (I use Red D’Anjou)
- 6 large, sweet apples (I use Macintosh)
- 1 vanilla bean, split lengthwise
- 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, 20-30 minutes or until apples and pears are softened. Stir frequently. Add more water if necessary for desired consistency.
- Remove vanilla bean pod prior to serving. Serve warm or store in refrigerator for up to one week.
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.
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