Runner’s Recipe: Pear Berry Sauce

We’re always on the prowl for delicious stuff to top our pancakes, waffles, and French toast with. Something sweet but not too sweet, something relatively inexpensive, something that I can feel good about serving at breakfast, lunch, or dinner because at our house, we don’t just have waffles in the morning. Life is too short to only heat up the waffle iron during sunrise hours.

When we lived in Hawaii, we would occasionally get some pancakes topped with coconut syrup at the campus cafeteria, and for a while we attempted to replicate it at home. But it turns out that there is no place like the Seasider for coconut syrup (or cranberry mayonnaise, for that matter), so it’s best to just leave it there and dream about going back for more someday.

We’ve gone the berry route as well, simmering berries in water and sugar, thickening it with cornstarch, mashing them up until it reaches a syrup-y consistency. Not bad, but I do prefer my berries a little less cooked most of the time.

We have a couple of to-die-for (and probably to-die-from) recipes for cinnamon syrup and buttermilk syrup, which we save for special occasions. Like, for example, when we have lots of people over. That way, we don’t have to “dispose” of the leftovers ourselves, which would be bad for our love handles. (Or good for them, depending on your view of love handles.)

And we’ve also chopped up apples, sauteed them in butter and cinnamon sugar, and served them between the pancake and a dollop of whipped cream.

But here’s the latest sauce to top our breakfast-y breads: Pear Berry Sauce. Simple, fruity, tasty. Serve it on waffles with some Greek yogurt for a balanced breakfast (or lunch, or dinner), or take a spoon and dig in as is.

(If you have a pretty princess, I’m willing to bet she would love some pretty pink sauce to put on whatever else is on the menu. And it makes a nice smooth puree for babies too. Just leave out the honey/sugar if it makes you nervous.)

Pear Berry Sauce adapted from the Blendtec recipe book

3 larger or 4 smaller pears (you could use apples, too, or a combination)

2 T. water

1 T. honey (or sugar)

1 tsp. lemon juice

3-4 fresh or frozen strawberries

Peel, core, and slice the pears (and/or apples) and place them in a sauce pan. Add the water and simmer, covered, over low heat for 5-7 minutes, until tender. Let cool.

Place the cooked pears and the rest of the ingredients in the blender jar. Blend until smooth. Refrigerate until ready to use, or serve immediately.

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  1. Mmmmm. This looks delicious and perfect for pear season. We’re more pancake than waffle people, but we do like french toast which I think would hold up to this a little better. And I really like the greek yogurt idea. I’ll have to try that. We always have it in the house.


    lizzie Reply:

    I agree that the sauce might not be great for pancakes . . . it could get a little soggy if you let it sit more than a few minutes. But it would still be tasty.


  2. whoa, whoa, whoa, you can’t talk about delightful cinnamon and buttermilk syrup recipes and not post them. Not allowed! This looks delightful, by the way. I’m totally going to try it.


    lizzie Reply:

    If you want, I’ll send you the recipes for those two. I don’t know if I’ll get around to posting them here any time soon.


    Jolena Ashman Reply:

    That would be fantastic! I’d love to try those recipes.


    lizzie Reply:

    I will get on it!

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