Easy Homemade Pear Applesauce — No Added Sugar

Making Pear Applesauce in an Instant Pot

The Instant Pot is one of the most popular electric pressure cookers out there, and for good reason—it’s super easy to use and perfect for making this delicious Pear puree. 

Pressure Cooking the Fruit

Before we get started, a little heads-up: some pressure cooker manuals advise against making applesauce simply because the fruit foams while cooking. And don’t worry about the liquid content: the fruit is so juicy it releases plenty of liquid as it cooks, and I’ve made this sweet treat many times with no problems at all.

You MUST use a natural pressure release because the hot fruit needs time for the foam to settle. If you used a quick release, the foam would bubble up and spill out of the valve when you open it. 

If you see anything other than steam coming out, just close the valve and let it rest a bit longer. No need to panic—just remember the pressure is doing its thing and needs a gentle release.

If you prefer, you can cook applesauce in a slow cooker as well. If you do, I recommend using an actual slow cooker, since many Instant Pot models just doesn’t cook as hot as a crockpot.

Blending the Sauce

I like my applesauce to be a little bit chunky, so I like to use my immersion blender. (Bonus, no need to clean another container!)

You can also use a potato masher, but it will take a little longer. 

However, if you prefer it super smooth, you can use a food processor to puree it smooth. 

The apple skins carry a lot of flavor in them. If you wish, you can skip peeling and just use a food mill to process the pear sauce after cooking. (The skins give a lovely color as well if you choose to leave them in.)

How to Store Leftovers

Allow the the batch to cool to room temperature. Store it in tightly sealed jars in the fridge for up to 1 week. 

Or, pour it into individual servings and freeze for up to 3 months.

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Ingredient Notes

I like to use more than one variety of fresh produce in this recipe. (Mixing metaphors, using a mixture of fruit varieties = not putting all your eggs in one basket—if one variety a texture problem, it doesn’t take down your whole batch.) 

What apples should I use to make apple pear sauce?

There are lots of varieties you can choose from! The best one comes down to your preferences: do you prefer a sweet-tart blend or completely sweet?

I really like the sweet-tart contrast, so I use sweet pears and tart apples in this treat.

I like to use Granny Smith, since they’re the most tart variety I can find. America’s Test Kitchen prefers McIntosh, which are slightly less tart. (If you plan to leave the skin on for your sauce, the McIntosh will turn the sauce a lovely pink color. Pink Lady are good for this as well.)

If you want your sauce to be quite sweet, use Fuji or Gala. 

DO NOT USE RED DELICIOUS. I mean, you can if you want. But I really don’t care for the texture of a cooked Red Delicious (mealy and mushy). (Have a minute? Read about the history of red delicious; I’ve always wondered what they used to taste like back when they were good.)

When buying apples, choose ones that feel firm to the touch, have unbroken skin without bruises, and smell fresh and pleasant. Also, pick ones that feel heavy for their size, which means they’re more likely to be juicy.

What pears should I use in Pear Applesauce?

Bartlett are the “classic” grocery store variety—when ripe, they’re perfect for a smooth sauce. (To tell if they’re ripe, check the color: green is tart and crunchy, golden yellow is sweet and smooth.) 

Bosc have a rich, honey-ish flavor that comes through well when cooked; however, some people prefer to peel them before cooking because of their thick skins. (For this pear, press on the neck near the stem—if it has any give, it’s ripe and ready.)

Anjou are a little more gritty in texture, and they’re often more expensive than Bartlett. I like to use them if I’ve let them ripen a little too long on the counter. 

Comice are the classic Harry & David pear—insanely delicious and juicy. However, they’re so expensive that I only eat these freshly sliced.

When buying pears, choose ones that are smooth, mostly firm, and free of deep cuts, bruises, or soft spots. Most will ripen on your counter, so they’re not quite ready the day you bring them home from the grocery store.

Should I use water or juice?

We call for water or juice here—your call. If you like it sweeter, use juice. If you want it more simple, use water.

If it’s not sweet enough after pressure cooking, you can always add a few tablespoons juice, maple syrup, or agave—or even dissolve a little sugar in water. 

What spices should I add?

We kept things very simple and added just a little bit of cinnamon. However, feel free to mix it up with your favorite blend of spices: I’ll often substitute Pumpkin Pie Spice, which is a blend of cinnamon, nutmeg, allspice, cloves, cardamom, and ginger.

You can also add a little fresh lemon juice to brighten the flavor or cut through the sweetness. 

MORE APPLE RECIPES

FALL IS HERE! Regardless of the temperature, celebrate the season with these awesome Instant Pot apple recipes:

• Cranberry Applesauce is sweet, tart, and the perfect Thanksgiving condiment.
• Cinnamon Apple Steel Cut Oats is the ideal way to start a fall morning: a bowl of creamy and filling cinnamon-spiced oats. 
• Instant Pot Apple Crisp features a crunchy oat crumble topping that’s perfect for fall and sized small for small groups.  
• Apple-Zucchini Salad from Two Sleevers is a perfect savory dish to bridge from late summer and early fall produce.