This Is Much More Than Just A Caramelized Pear Pie Filling

This caramelized pear preserve is so versatile that calling it a “pear pie filling” almost feels wrong. Honestly, we use it more often as a sauce and a topping for pancakes and cheesecake than a filling for our pies! But technically, yes, we created this recipe to be the ultimate pear pie filling to can. And once this canned pear pie filling is done, there’s no need to add any starch before using it in pies—it holds its shape beautifully all on its own!

Yes, this canning recipe takes about three days to prepare, but here’s the catch: your active time is only around 30 minutes! Most of the magic happens while the pears soak up vanilla bean syrup. You can bring the mixture to a boil in the morning and let it sit all day to absorb the syrup while you go about your routine. It’s truly hands-off—no need to stand by the stove watching it.

If you’re still debating whether you should make this caramelized pear pie filling, remember: the best things in life take time and patience—this preserve included!

Choosing the Right Pears for Your Caramelized Pear Pie Filling

The pears you choose for this recipe will greatly affect the flavor and texture of your canned pear pie filling. It’s easy to select pears that are too tough. Conversely, overly ripe pears can turn to mush while cooking, which isn’t ideal either.

When choosing pears, look for the ones that are ripe yet firm, giving slightly to the touch.

Also, not all pear varieties do well when canned. After experimenting with different pear varieties, we concluded that simple Bartlett pears are the best choice for this recipe. We love the natural sweetness and juicy texture of these pairs. Additionally, they soften beautifully during cooking, making them perfect for caramelizing.

In our experience, Bosc pears have a firmer texture, which makes them less suitable for this canning recipe. While they hold their shape well during cooking, we struggled to caramelize them to the right softness. On the other hand, Comice pears stand out for their sweetness and juiciness, but they tend to be much softer than other varieties. No matter how we cooked them, they lost their shape and turned to mush after just two rounds of cooking.

So, there you have it! For a delicious pear pie filling to can, choose ripe but not overly ripe Bartlett pears.

How do you thicken pear pie filling?

With our pear pie filling, you don’t need to add any extra thickener. Here’s why: this pear pie filling canning recipe requires you to caramelize the pears in a sugary syrup through several rounds of heating and cooling. Each round helps the pears absorb the syrup fully, so the filling naturally thickens. This process, along with the sugar, creates a rich, syrupy texture that’s perfect for most pies.

However, if you want the filling to be even thicker—especially if you’d like it to hold its shape when sliced—you may want to add 1–2 tablespoons of cornstarch or tapioca starch. This is optional, though, as this recipe’s method typically makes the filling thick enough without any extras.

Can I add spices like cinnamon or nutmeg for extra flavor?
Absolutely! While our recipe ensures that you’ll have a delicious pear pie filling to can, we’re all for experimenting. Try adding a pinch of cinnamon or nutmeg for a warm, cozy twist. Don’t worry, adding spices will only change the flavor of your pear pie filling, leaving its texture just the same!

Is there a way to make this recipe sugar -free?

Unfortunately, you cannot make this recipe sugar-free. The reason for the categorical “No” is that sugar plays a crucial role in achieving the right consistency, preventing the pie filling from becoming runny. Therefore, if you remove the sugar and substitute it with another sweetener the texture will not hold up that well

How do I know when the pears are done cooking?
So, you followed all the recipe steps, but the pears still look a little tough. This likely happened because the pears weren’t fully ripe when you started. Don’t worry—it’s an easy fix! Simply do one more round of cooking and cooling, and then extend the last cooking round from 10 to 20 minutes. The pears are ready when they’re tender and translucent but still hold their shape. To check, pierce them with a knife; they should feel soft, like a stick of softened butter.

How to use caramelized pear pie filling?

This canned pear pie filling is so much more than just pie filling! While it’s amazing in pies, we actually love it even more as a topping or ingredient in our favorite desserts. Here are some ways to use it:

• Classic Pie Filling: Of course, you can spoon it right into a pie crust for a perfect, sweet pear pie. Just bake and enjoy the rich, caramelized flavor.
• Ice Cream or Yogurt Topping: Another favorite! Simply warm up a spoonful and drizzle it over vanilla ice cream or yogurt for a cozy, comforting treat.
• On Cheesecake: Try a few spoonful over New York cheesecake. The caramelized pears add a sweet, tangy flavor that’s amazing with the creamy cheesecake.
• Waffles and Pancakes: Here’s our top pick! Warm the filling and pour it over pancakes or waffles. After tasting this, you may never go back to store-bought syrups.
• Danishes: The thick, caramelized texture is perfect for danishes when you want a delicious, fruity topping.

Each of these ideas shows off the amazing flavor and texture of this filling in a new way—try them all and come up with your own ideas. Make sure you share with us your creative ideas!