Eosinophilic Esophagitis Friendly Spiced Pear Sauce
Ripe pears, warm spices, and a touch of maple syrup come together in a sauce that feels like autumn in a jar. The texture is completely up to you — leave it chunky and rustic with a potato masher, or blend it silky smooth with an immersion blender depending on your mood or your needs. Managing eosinophilic esophagitis often means scrutinizing every label and avoiding common trigger ingredients, and this recipe keeps things beautifully simple with a short, clean ingredient list. Ceylon cinnamon and ground ginger add gentle warmth without any of the usual suspects that make store-bought fruit sauces risky. A splash of apple cider vinegar at the end brightens the whole thing and balances the natural sweetness of the pears in a way that feels surprisingly sophisticated. It works just as well spooned over a bowl of safe-grain porridge as it does eaten straight from the jar with a spoon — no judgment either way.
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Learn more →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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