Traditional recipes

Vegan pear honey recipe

Vegan pear honey recipe

  • Recipes
  • Dish type
  • Preserves
  • Jam

You will never guess that this fruit spread is not real honey. It's a fantastic way to make use of pears when in-season. Try it on toast for breakfast or with yoghurt.

143 people made this

IngredientsServes: 64

  • 1.3kg peeled, cored and chopped pears
  • 240ml unsweetened pineapple juice
  • 1.6kg caster sugar

MethodPrep:45min ›Cook:3hr ›Ready in:3hr45min

  1. Place chopped pears into a large pot and pour pineapple juice over them to prevent them from browning. Stir in sugar and bring to the boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium and cook until the mixture is the colour and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours.
  2. Ladle into hot sterile jars, filling to within 5mm of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water until sealed.

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Reviews & ratingsAverage global rating:(159)

Reviews in English (139)

It's true it tastes just like honey. Left a few bigger chunks in for texture. delicious I am definitely making again!-03 Apr 2016

by wildflower

Great taste! I don't think I would mistake it for honey and really, I wouldn't want to. This has a wonderful pear taste but is thick and rich like honey. I've made 3 batches. The first batch was a disaster. Although my pears were ripe, they weren't ripe enough so they never dissolved. I even tried stick blending them but it didn't work. I also followed the directions and simmered on medium for 2 hours, however, after only 1 hour, it all of the sudden turned into a burned mess.My second batch came out much better. You want to use very ripe pears - almost too ripe - so that they break down when cooked. Also, I cooked this for 3 hours on low - the lowest my stove would go - to prevent burning. It worked like a charm!My third batch is cooking now. I again used very ripe pears but I used 1/2 white and 1/2 brown sugar. I think this is my favorite batch. It's darker, richer and has a much more complex flavor.Everyone who has tried it has loved it! Thanks for a super recipe!-24 Sep 2006

by YENTL22

I like the recipe ... however ... the timing for processing this is way way WAY off. It takes more than 30 minutes for this to thicken. Try 2 hrs to 3 hrs. This is nearly the same recipe as another one I've used, and let me tell you, 30 mins would only produce pear honey liquid.So if you're making this, try to simmer it for 2 to 3 hrs - until it has the color and consistency of honey. Good recipe, horrible directions.-16 Oct 2004


Pear Apple Compote with Honey and Maple Syrup

Chunks of fresh apple and pear cooked with a little water, lemon juice and cinnamon, until tender and then mashed and lightly sweetened with honey and/or maple syrup.

Pear Apple Compote with Honey

I’ve been enjoying this delicious simple Pear-Apple Compote with honey and maple syrup all week and am already contemplating my next batch.


HONEY PEAR MARGARITA RECIPE

I made this recipe two times because I wanted to see what this recipe would taste like with a hint of rosemary. The result? Subtle but wonderful. You know when you go out and order a fancy cocktail and there’s always some sort of ingredient on your drink and you’re left wondering how the flavors possibly go together? Yeah, that’s the rosemary.

*The trick is letting the ingredients sit in the refrigerator for at least an hour, which will really allow the flavors to come into play.

Tip: I opted to add a small amount of cinnamon to the recipe because I love cinnamon and cinnamon goes really well with pear and honey. However, if you want your drink to taste stronger and slightly less sweet, I recommend ditching the cinnamon. Just my opinion!

Whatever your weekend plans are, I hope they now involve this fall-flavored pear margarita!


Description

This Pear Cake is a simple and scrumptious way to make use of delicious pears. This pear cake is easy to make, loaded with whole grains, and refined-sugar free. Everyone adores this for breakfast, snack, or a healthyish dessert.

Ingredients

  • 4 large egg whites
  • 1 cup olive oil (I use extra virgin) plus extra for pan*
  • 1 cup pure honey
  • 5 cups freshly diced pears, peeled
  • 3 cups white whole wheat flour, plus extra for pan*
  • 1/2 tsp table salt
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • Optional: Cream Cheese Frosting

Instructions

  1. Preheat oven to 325F with rack on lower middle position. Generously grease a bundt pan, followed by a sprinkling of flour on bottom/sides of pan tap out excess flour from pan and set aside.
  2. In a medium bowl, beat egg whites until bubbly. Stir in the oil and honey until combined. Add pears, folding just enough to combine.
  3. In a separate bowl, stir together the flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves. Fold flour mixture gently together with the egg mixture, just until incorporated (do not over-mix) Batter will be thick. Use rubber spatula to transfer batter into greased/floured bundt pan.
  4. Bake 60-70 minutes or just until a toothpick inserted in center of cake comes out with a few tender crumbs attached. Let cool completely in pan on wire rack. Run thin knife around edges to loosen, if needed. Turn pan upside down on serving platter and give it a few firm pats to remove cake. Serve as is or frost as desired.

Notes

* If you can’t find white whole wheat flour, you can sub with half wheat, half all purpose flours. Of course, you can use only all purpose flour, if desired.
* Coconut oil can be subbed for the olive oil
* I used this easy Cream Cheese Frosting to decorate, but this pear cake can easily stand on its own.


Pear Honey Fig Butter

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I had some overripe pears sitting in my fruit basket and wanted to do something with them instead of just tossing them out. I’m not sure if it was the chill in the air or what, but the thought of a fruit butter popped into my head. I added some figs from our fig tree, some local honey and – voila! – deliciousness. The figs add a fantastic rose hue to the butter. Spread it on toast or eat it with crackers and cheese. I even swirled it in my oatmeal this morning…


Is honey vegan?

A vegan is defined as a person that does not eat or use animal products or byproducts. This means that honey, as an animal byproduct, is not classified as vegan. While honey production is moving into more sustainable practices in some regions, in current trends, reproduction of bees, trapping bees and harvesting honey are not always ethical in commercial farming.

Bees can be injured and killed during the honey-making process, making it pretty clear that honey isn’t vegan . Having said that, we do support ethical beekeeping and well being of bees everywhere. Bees are absolutely critical for the worlds food supply, especially for vegans.

While the debate seems to rage back and forth, if something sweet and sticky is what you’re after, you can get your hands in another non-animal jar.


Vegan pear honey recipe - Recipes

Honey Pear Muffins! These lightly sweetened muffins are perfect for snack or breakfast.

This post is sponsored by Pacific Foods. As always, I only partner with brands that I personally use and enjoy. Thanks for supporting the brands that make DK possible.

I’ve got muffins on the brain. After making my pumpkin muffins last week, I was itching to come up with a new, fall-inspired flavor. Maybe it’s all the cinnamon dust I leave in my wake, but I’ve been baking more in September than I have in the previous few months combined.

These pear muffins are so delicious, I’ve been eating them non-stop. After a few rounds to get them just right, I tested them again just to be sure. Or, so I tell myself. It’s a good problem to have when your kitchen is overflowing with freshly baked muffins. A dozen for me, a dozen for the neighbors. Lightly sweetened and bursting with pear flavor, put these on your must-make for fall.

Since I work from home, my food intake is much more sporadic than it used to be when I was working in an office. Sometimes I eat three square meals and a few snacks, other days I tend to graze without ever sitting down for an actual meal. Being in control of when and where I eat allows me to really tap into my intuitive eater with very few exceptions, which I’m fortunate to have the flexibility to do. However, on crazy busy days, it’s not uncommon for me to head straight to my computer and blow past hunger signs, continuing to work on a project until I’m so famished I can’t think anymore. The exact opposite of an intuitive eater.

For days like these, I like having ready-to-go snacks and meals at the ready. To appeal to the side of my brain that doesn’t want to stop and take a break and the other side, who dreams about food all day long. Is this what winning feels like?

I know I’m not alone in this struggle I hear from clients that the hardest meals for them to enjoy tend to be the ones they eat at work. They drink only coffee for breakfast, or are too busy to make time, or they scarf down whatever is readily available. Yes, I remember this feeling well. My office meals would sometimes consist of whatever food samples were sent in that day, a spoonful of peanut butter, or a package of almonds I had thankfully stashed in my purse.

There’s a better way! Making time for meals is so, so important, even if you can’t imagine giving up 10 minutes to eat. Or, especially if you can’t imagine giving up 10 minutes to eat. (I’m looking at you breakfast in the car, lunch at your desk or dinner in front of the TV). Eating without distractions helps with pacing, allows you to better understand your fullness cues, and improves satisfaction of the meal. How often do we scarf food at our desk only to be “starving” an hour later? Sure, we ate, but it really wasn’t a break. Take the time for yourself.

Being prepared for these meals is tip #2. If your office breakfast or lunch tends to consist of donuts in the breakroom or pretzels from the vending machine (I’ve done both), then a bit of planning ahead will help. Of course, these muffins top the list. A bite here, another one there, the perfect fuel for busy Monday mornings. Make a batch to take to work with you and you’ll be the office hero. Who needs a stale, grocery-store donut when you’re bringing in homemade honey-pear muffins!?

I’ve partnered with Pacific Foods for their #deskfast challenge, challenging you to upgrade your desk breakfast (deskfest). When I heard about this promotion, I was all in. A chance for me to share one of my favorite breakfast options and encourage others to take time to eat it? Both hands up. You can enter to with the #Deskfest sweepstakes by commenting on the post here.

To make these incredibly moist pear muffins, I’m using one their Organic Vanilla Almond Milk. So creamy and lightly sweetened, it’s my go-to choice for baked goods, cereal and smoothies. Since we go through a lot of almond milk in our house, I also love that it’s shelf stable. I’ve always got a few cartons tucked away in the basement for moments of “do we have any more milk?

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!


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How To Cook Pears: 10 Sweet and Savory Recipes You'll Love

Pears are one of the few fruits that are in season throughout fall and winter. Desserts are a natural use for this delicate fruit but do you know how to cook pears in other ways?

Our lineup of pear recipes includes a succulent risotto, sophisticated quiches prepared with French cheese, an easy smoothie recipe and delightful desserts no one will be able to resist.

Give these recipes a go and use them as inspiration to cook pears in other tasty ways.


Jack Monroe's Pear and Ginger Pancakes

On Sundays in my small household, we have pancakes. Usually eaten in bed, en famille, with a large ginger cat poking his nose in, and every Sunday they are different to the last. These came about from pondering whether pear sauce would work in the same way as applesauce as an egg replacement, and setting about making some from a tin of pears. Behold, it worked, and these beautiful, and very simple, pancakes were born. For the milk in this recipe, I used cashew, as it’s what I had at the time, but any plant milk will suffice. A handful of mixed peel, if you have it, makes these extra special.

Ingredients

  • 1 x 400g tin of pears, approx
  • 225g self-raising flour
  • 1½ tsp bicarbonate of soda
  • 1 tbsp sugar
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • 1 tbsp cooking oil, plus extra for frying
  • 120ml your favourite vegan ‘milk’

To serve (optional)

Method

  1. First, blend your tinned pears to make a smooth sauce. Empty the entire tin, including the juice, into a small bullet blender and pulse until smooth. Pour this into a small saucepan and simmer for around 15 minutes, until the contents have reduced by a third and are thick and smell delicious. Stir it every now and then to stop it catching at the bottom of the pan and burning.
  2. Turn your oven on to 120°C (fan 100°C/250°F/gas 1/2) and pop a baking tray on the centre shelf. Measure the flour, bicarb, sugar, ginger and cinnamon into a mixing bowl and stir well to combine. Make a well – a small hole – in the centre of the dry ingredients. Pour in the pear sauce, oil and ‘milk’ and beat thoroughly to form a smooth batter.
  3. Heat a little oil in a large non-stick frying pan. When the oil is sizzling, dollop a dessertspoon of the mixture into it, and another one, and another one, leaving space for them to expand. Cook for three minutes on one side and then carefully, but quickly, turn over with a spatula. Don’t worry if they scrumple up a little, mine frequently do they taste all the same to me! Cook for two minutes on that side and then transfer carefully to the oven to keep warm and continue to gently cook.
  4. Repeat until all the pancake batter is used up. Serve with lemon and sugar – immediately!

Approximate cost* per portion: 9p

Vegan (ish) by Jack Monroe is available to buy now (Bluebird, £16.99)

*Approximate cost calculated using average prices from three main supermarket retailers in the UK. Price data accurate as of April 2020.