Brazil Nut Free Spiced Pear Sauce

Total time35 min

Prep time10 min

Cook time25 min

4.5

(5)

Ripe pears, warm spice, and a splash of apple cider vinegar come together in a sauce that tastes like autumn in a jar. The Ceylon cinnamon brings a softer, more floral heat than the standard grocery-store variety, and paired with ground ginger and maple syrup, the result is deeply fragrant without being overwhelming. A quick simmer is all it takes to coax the pears into something silky and spoonable — then you decide whether to keep it rustic and chunky with a potato masher or go completely smooth with an immersion blender. Tree nut allergies can make store-bought spiced sauces and fruit preserves a minefield, since shared facilities and blended spice mixes are common culprits, but every single ingredient here is straightforward and easy to verify. This sauce is endlessly versatile — swirl it into oatmeal, spoon it over pancakes, serve it alongside roasted pork, or just eat it warm straight from the pot. The apple cider vinegar added at the end gives it a gentle brightness that keeps the sweetness balanced and the flavor interesting all the way to the last bite.

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Ingredients

6 servings

2 lbs ripe pears (about 4 medium), peeled, cored, and cut into 1-inch chunks
¼ cup water
2 tbsp maple syrup
½ tsp ground ceylon cinnamon
¼ tsp ground ginger
1 tbsp apple cider vinegar
1 pinch salt

Instructions

1
Combine the pear chunks, water, maple syrup, Ceylon cinnamon, ground ginger, and salt in a medium saucepan over medium heat. Stir to coat the pears.
2
Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook, stirring occasionally, until the pears are completely tender and collapse easily when pressed with a spoon, about 20–22 minutes.

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