Simple Pear Syrup Recipe
This simple pear syrup recipe is a true kitchen treasure, one you’ll find yourself making again and again. With just a few minutes of hands-on time, you can turn fresh pears into a golden syrup that’s sweet, smooth, and wonderfully versatile.
If you love making homemade condiments, you may also enjoy trying my grape syrup recipe or my lemon syrup for pancakes recipe.
Let’s talk about this recipe
Pear syrup is a sweet little way to celebrate the flavor of fresh pears long after they’ve disappeared from the market. It has a smooth, light character that makes it just as tasty stirred into a cup of hot tea as it is drizzled over a tall stack of pancakes.
What I love most about this syrup is how simple it is to make and how versatile it is in the kitchen. It’s a from-scratch option that skips the bottled flavorings found on many store shelves, and it comes together with just three ingredients. If you’re especially interested in recipes that turn a handful of ingredients into a refreshing drink, as this pear syrup can do, you may also enjoy my fruit kvass recipe — it makes a homemade beverage that’s packed full of refreshing berry flavor.
What makes this pear simple syrup recipe so good?
- Quick to make so you can have a homemade syrup cooling on the counter in under 30 minutes.
- Naturally sweetened with honey instead of refined sugar, so it’s a better choice than the syrups you’ll find on store shelves.
- Bold pear flavor comes through strong, giving this syrup the the ability to shine brightly in any recipe.
- Just three ingredients come together perfectly to make a syrup that’s not only simple but packed full of flavor too.
- Surprisingly versatile working just as well in sweet dishes, like desserts, as it does when brushed over a savory roast.
Ingredients you’ll need
This recipe proves you don’t need a long list of ingredients to make something truly delicious. With just three natural ingredients, you can make a syrup that’s endlessly versatile in the kitchen.
- Pears: Ripe, juicy pears give this syrup the best flavor possible. Bartlett, Anjou, or Bosc are all good choices, with each variety changing the syrup in its own subtle way.
- Honey: Quality matters here — a raw or local honey will give the syrup a richer, more complex sweetness than the overly processed varieties found on store shelves.
See recipe card below for full information on ingredients and quantities.
Variations and Substitutions
- Add warm spices, like a cinnamon stick or a few cloves to the pear mixture as it simmers, for a cozy, fall-inspired touch.
- Try adding fresh herbs such as mint, basil, or rosemary to create an herby infusion that works especially well using the syrup to make drinks.
- Use ginger slices for a warm, slightly spicy note that pairs beautifully with beverages, especially cocktails.
- Swap the honey for maple syrup or date syrup, if you want a different natural sweetener or simply a change of flavor profile.
- Mix add-ins together for extra depth — combinations like cinnamon and ginger or mint and vanilla elevate the syrup to a new level.
How to make pear syrup
Follow these easy steps to turn fresh pears and honey into a great tasting syrup you’ll reach for in the kitchen again and again.
Step 1: Cut pears into chunks, place in a saucepan with water, and simmer 15 minutes.
Step 2: Mash the pears and water together with an immersion blender until smooth.
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Step 3: Strain the mixture through a cloth-lined mesh strainer, pressing to release as much liquid as possible.
Step 4: Return liquid to the pan, add honey, and simmer on low until dissolved and slightly thickened.
Step 5: Cool, then pour into a clean glass jar or bottle.
Step 6: Cover with a lid and store in the refrigerator.
Recipe FAQs
Stored in a sealed jar in the refrigerator, it keeps well for up to about a month. If you notice mold, off smells, or bubbling/fermentation, discard it.
Yes, pear syrup freezes very well. Freeze in small portions or ice cube trays so you can thaw only what you need.
No, you don’t have to peel them. The skins add flavor and color — just wash well, core, and cut into chunks before cooking.
Yes, you can substitute cane sugar or brown sugar, though the flavor of the syrup will be slightly different and less floral.
Bartlett pears are my favorite, but Bosc, Anjou, or any ripe pears will work just as well.
Just simmer the strained liquid a little longer after adding honey. As it cooks it will reduce and become thicker.
Serving ideas
This syrup is a treat for both everyday meals and special occasions alike. Drizzle a little over a tall stack of farmhouse pancakes for a naturally sweet way to start the day. It’s just as good on French toast and waffles. And it pairs beautifully with oatmeal, yogurt, and vanilla ice cream too.
Pear syrup is equally at home in drinks. Stir it into iced tea or lemonade, add it to cocktails, herbal mocktails, or a brandy hot toddy. Mix it with sparkling water and pour it over ice to make a refreshing glass of soda. Use it to baste chicken or pork if you want to try a savory twist — it adds rich flavor to the meat that makes every bite unforgettable.
Diane Gail’s tips for success
- Use ripe pears: Their natural sugar levels are higher, making your syrup come out as sweet and flavorful as possible.
- Strain thoroughly: Press every last drop of juice from the pulp when you strain it, to get all that concentrated pear flavor in your syrup.
- Heat gently: Warm the honey slowly as it melts to keep the syrup from scorching, which will give it an off taste.
- Adjust sweetness: Taste the syrup as you add the honey — its sweetness level will be affected by the natural sugar levels in the pears you use to make it, so you don’t want to add too much.
- Reduce carefully: Simmering the syrup longer after the honey melts will intensify it’s flavor and make it thicker, but going too far will leave you with nothing more than a sticky reduction.
Final thoughts
Pear syrup is one of those simple kitchen staples that is worth having on hand. Using just a few basic ingredients, you end up with a syrup that works beautifully in everything from breakfast dishes to drinks and desserts. It’s an easy recipe to keep in your seasonal rotation, especially when pears are at their best.
Simple Pear Syrup
Ingredients
- 2 bartlett pears
- 2 cups water
- 1/2 cup honey
Instructions
- Prep pears: Slice the pears in half and remove the seeds and stem. Cut them into 1-inch chunks.
- Simmer pears: Place the pear chunks in a small saucepan with the water. Bring to a gentle boil.
- Cook pears: Reduce the heat, cover, and simmer for about 15-20 minutes, until the pears are fully cooked and tender.
- Cool the mixture: Remove the saucepan from heat and allow the pear mixture to come to room temperature.
- Strain the liquid: Set a fine mesh strainer over a bowl and line it with a flour sack towel. Pour the pear mixture into the strainer and let the liquid drain.
- Extract remaining liquid: Use a wooden spoon to gently press the mixture to encourage drainage. Lift the towel and squeeze gently to extract the remaining liquid.
- Add honey: Return the strained liquid to the saucepan and heat it lightly. Add the honey and stir until fully melted and combined.
- Cool and store: Allow the syrup to come to room temperature before storing. Pour into a bottle or jar and refrigerate.
Notes
- Use ripe fruit: Riper pears will always give you a sweeter syrup with a stronger pear flavor.
- Choose quality honey: A good-quality honey adds a deeper, more complex flavor.
- Infuse flavors: Drop in spices or herbs while it simmers if you want to give the syrup a fun twist.
- Store in fridge: Keep the syrup in a glass container with a good lid; it generally keeps well for about a month.
- Freeze for later: Freeze in ice cube trays, then pop them out and thaw just what you need when you need it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This pear syrup is such a sweet, fragrant treat — perfect for drizzling over pancakes, waffles, or adding a natural sweetness to beverages. It’s a great way to capture the fresh, delicate flavor of pears all year round. If you give it a try, I’d love to hear how you use your syrup! Drop a comment below to share your ideas or ask any questions — I’m always happy to help!