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Pear Purée

Addition 08

Pear Purée


500 g Ripe pears, peeled and cored
75 ml Pear or Apple juice (alternative option: water)
1 tbsp Caster sugar
2 tsps Lemon juice


Peeler Paring knife High-sided pot Handheld mixer Sterilised glass jars with lids for storage


Before you commence, sterilize sufficient mason jars to hold the purée.
Core, peel, and cut the ripe pears into small cubes, ensuring they are no bigger than 2cm. (If cutting a larger number of pears, place the cut pieces into a lemon-water bath to avoid the pears turning brown before use).
Combine the cut pears, juice (or water) and caster sugar into a high-sided pot.
Cook over medium-low heat until the pears have softened.
With a handheld mixer, blend the ingredients in the pot until the pear purée reaches a smooth consistency. Reduce the remaining liquid until desired consistency is reached.
Fill the hot pear purée into the pre-sterilised glass jars, close tightly with the sterilised lids and allow to cool to room temperature.
Store in a cool dark place. If stored correctly, the pear purée will keep up to 90 days.
Refrigerate after opening and consume within 3 weeks.