Reviewed: Mar. 13, 2012

This makes an amazing topping for ice cream when re-heated with more pineapple juice, cinnamon, and strawberries and/or blueberries.

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Reviewer:

kissabug

Reviewed: Dec. 3, 2011

I love pear honey, my mom made it. I cook it in a crock pot for several hours. It turns out wounderful and you don't have to keep a close eye on it.

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Reviewer:

roasts

Reviewed: Nov. 24, 2011

I'm not a honey fan, but this is a great alternative. Sweet, delicious and perfect. Lots of uses and a wonderful holiday gift.

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Reviewer:

Cooktress

Reviewed: Nov. 20, 2011

Using Asian Pears, I just couldn't get a 'honey' texture no matter how long I cooked/simmered (three batches). I started by pureeing pears in food processor and adding sugar after simmering for several hours. I finally dumped the hot sugar'd pear sauce in the blender (1/2 of it at a time since it wouldn't all fit) and liquefied for 1+ minute. Whala - not quite like the picture, but at least I'm not wondering if I should be using a pearsauce recipe instead of this one. I think the type and ripeness of the pear makes the most difference in how honey like this will turn out.

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Reviewer:

PKRUGGEL

Reviewed: Nov. 11, 2011

This is so simple and great! I have people asking me if I'm making it again this year.

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Reviewer:

jlk74

Reviewed: Nov. 6, 2011

Delicious. I didn't have enough pineapple juice so I added some lemonade to the recipe to keep the pears from browning. It worked well. I also blended the pears after about 1 hour of cooking to speed things along.

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Reviewer:

alawight

Cooking Level: Intermediate

Home Town: Marysville, Ohio, USA

Living In: Beijing, Beijing (Municipality) , China

Reviewed: Nov. 5, 2011

Followed the recipe as a base. Used 6 cups of white sugar and a generous handful of dark brown sugar. We have big hard winter pears, so I diced them and simmered with the pineapple juice until soft like applesauce, then used a handheld blender until smooth. Then added the sugar and simmered on low for 2 hours. I removed a teaspoonful at a time, placing in the refrigerator until cold, to check the texture, since the jars will be refrigerated. The mixture darkened and thickened and is delicious... at 6,000 feet I processed them for 20 minutes in the canner.

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Gardyner

Reviewed: Oct. 30, 2011

First time making this and turned the heat down to low to cook for three hours. Looks beautiful but is a little too sweet for our liking. We will cut back on the sugar for our second batch and use some brown sugar as suggested in one review. Put the pears in a food processor before cooking and that seemed to help break them down. Will use pears that are more ripe the second time.

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Reviewer:

Gayle

Reviewed: Oct. 25, 2011

Good recipe. Did not look or taste like honey. It had a very slight scorched taste. Maybe I will try it again.

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Reviewer:

Miss.Starr

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Reviewed: Oct. 23, 2011

The pears taste divine in this recipe. I made this a week ago and I still crave it! Plus, it is not expensive to make and so that is a nice bonus when you are canning. After reading some of the reviews, I was mourning that I had used the full amount of sugar in the recipe so I added a half teaspoon of salt (full recipe size) and it cut the sweetness. On the second batch (half recipe) I reduced the sugar and added a small jar of drained and chopped maraschino cherries in the last half hour of cooking. Divine!!

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