Pear Mash

Short description

A gently sweet and fragrant fruit mash made from ripe pears, ideal as a simple dessert, breakfast topping, or snack. Soft-cooked pears are lightly sweetened and mashed to a smooth consistency.

Why You’ll Love This Recipe

• Naturally naturally sweet and aromatic without added sugars if pears are ripe.

• Warm, comforting texture reminiscent of applesauce but with a subtly floral flavor.

• Versatile—serve on its own, pair with yoghurt, porridge or as a lunchbox treat.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Very ripe pears, peeled, cored and diced
• Optional sweetener such as maple syrup or honey
• Small amount of water (only if the pears are not juicy)

directions

1. Place the diced pears into a medium saucepan.

2. Add a drizzle of maple syrup or honey, if using, and about ¼ cup (60 ml) water only if the pears seem dry.

3. Bring to a gentle simmer over medium-low heat, then reduce to low.

4. Cook, stirring occasionally, for about 20 minutes or until pears are very soft and falling apart.

5. Remove from heat and allow to cool slightly (around 10 minutes).

6. Mash using a potato masher or puree in a food processor until you reach your preferred texture—smooth or slightly chunky.

7. Allow the mash to cool to room temperature before serving, or refrigerate for later use.

Servings and timing

Serves: Approximately 4 portions
Prep time: ~15 minutes
Cook time: ~20 minutes
Total time: ~35 minutes

Variations

• Stir in a pinch of ground cinnamon, nutmeg, or cloves for warm spice notes.

• Add finely grated fresh ginger or finely chopped mint for a fresh, lively twist.

• Blend in fresh or frozen berries during cooking to produce a fruit compote.

• Swirl in a splash of vanilla extract after cooking for added aroma.

storage/reheating

• Refrigeration: Store covered in an airtight container for up to 5 days.

• Freezing: Portion into small freezer-safe containers or ice‑cube trays. Freeze up to 6 months. Thaw in fridge overnight.

• Reheating: Warm gently on the stove over low heat or briefly in the microwave until just heated through.

FAQs

What types of pears work best for this mash?

Use very ripe, soft pears such as Bartlett, Anjou or Bosc—those that yield slightly to gentle pressure and are fragrant. Overripe pears work especially well.

Do I need to add sweetener?

No—if your pears are perfectly ripe, they contain ample natural sugar. Add maple syrup or honey only if you want a sweeter mash.

Can I leave the skins on?

You may, but peeling ensures a smoother texture and avoids fibrous bits. Skins also tend to darken over time if left on.

Is pear mash a good baby food?

Yes—it’s naturally soft, mild, and digestible. Blend to a smooth puree and allow to cool before serving.

Can I use this mash in baking?

Absolutely; you can substitute it for applesauce in muffins, pancakes, cakes or quick breads for added pear flavour and moisture.

Can I make it chunky?

Yes—after cooking, mash lightly for a rustic texture or puree completely for smoothness according to preference.

Does pear mash brown quickly?

Slightly—especially if skins are included. To slow browning, stir in a little lemon juice when mashing.

Can I mix pear mash into yoghurt or porridge?

Yes—it is excellent stirred into yoghurt, oatmeal, cottage cheese, or granola.

Can I double the recipe?

Yes; cooking time may increase slightly. Use a larger pot and stir more often to prevent sticking.

What is a suitable serving temperature?

Serve either slightly warm or cooled to room temperature—and it pairs very well with chilled yoghurt or ice cream.

Conclusion

Pear mash is a simple, delightful and nutritious treat that showcases the juicy sweetness of ripe pears in a cozy, comforting form. With minimal preparation and flexible serving options, it makes a versatile addition to breakfasts, snacks or desserts. Customize easily with spices, sweeteners or mix-ins, and enjoy this wholesome mash any time you want a taste of natural fruit in a smooth, comforting form

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