Baked Peach and Pear Sauce

This recipe is completely unimpressive but it’s absolutely incredible. Our peaches and pears were getting soft and instead of baking them into a dessert (which I seem to do with every piece of fruit we have), we decided to bake the fruit with cinnamon. This baked peach and pear sauce can be used for anything and everything. There is no end to what you can do with baked fruit. You can eat it on its own, spoon it on top of your morning oatmeal, top on your vanilla ice cream (Blue Bell Homemade Vanilla, please), or spread it on your toast. Seriously, y’all, it is the easiest and closest thing to a homemade preserve. All I did was boil a pot of water, blanched the peaches so I could soften the skin to peel, peeled and halved the peaches and pears, tossed in some lemon juice to prevent the fruit from browning, and sprinkled the fruit with cinnamon before tossing into the oven. That’s it. Seriously. And there’s something so comforting about baked fruit that comes with autumn :)



Close up of just the peaches. Oh, my, lanta…


Now the peaches and pears together.


Baked Peach and Pear Sauce


  • Feel free to use however many peaches and pears you have...these are just how many I had that were in my kitchen:
  • 5 softened and ripened yellow peaches
  • 2-3 ripe Anjou pears
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 275 degrees F.
  2. Boil a pot of water and add in the peaches. Let them sit in the boiling water fully submerged for about 40 seconds to a minute (if some peaches are harder than others, let them sit for a couple extra seconds, but be careful not to cook the fruit- you are only doing this to peel the skin).
  3. Take out the peaches from the pot and let them cool. Once cooled, gently peel the skin and slice.
  4. Set aside and peel and slice the pears.
  5. Add a tablespoon of lemon juice to prevent the fruit from browning. Add the cinnamon and gently mix.
  6. Put the peaches and pears into a 13x9 pan and bake for 20-30 minutes until softened and browned.



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