Marla Meridith logo by smash
Breakfast

Chai Pear Carrot Sauce Parfaits

Chai Pear Carrot Sauce Parfaits | MarlaMeridith.com

Recently I bought a whole bunch of juicy pears. I also had a bunch of carrots. *boom* Sparks started flying and instead of my usual homemade applesauce I decided to combine ripe green D’anjou pears with a few carrots. I have to tell you that the combination with some chai spices is irresistible.

Your house will smell amazing as pear & carrot combine with cinnamon, ginger, cardamom and a dash of black pepper

Chai Pear Carrot Sauce Parfaits | MarlaMeridith.com

For me I only like to eat pears out of hand when they are just ripe. Not too ripe. I enjoy some crispness and snap to each bite.

As soon as pears ripen they need to be eaten rather quickly. They get brown and squishy fast, if you see this happening make some pear sauce quick! Just chop ’em up, put them in a pan and heat for about 25 minutes. PurΓ©e and you are done. Add some spices if you wish.

The carrots are a playful & well worth it twist.

Chai Pear Carrot Sauce Parfaits | MarlaMeridith.com

Carrots might sound a bit unusual to add to your pear sauce, but don’t over think it. Just do it.

Chai Pear Carrot Sauce Parfaits | MarlaMeridith.com

The color of this pear-carrot sauce stunning! Dreamy jewel like. The carrot taste is subtle and just right. The pear comes through more and the carrot accents that.

Chai Pear Carrot Sauce Parfaits | MarlaMeridith.com

Other than by itself or in parfaits I love to bake with pear sauce. Check out this Pear Spice Cake with Toasted WalnutsΒ recipe I created last fall. I must bake one up again asap.

Chai Pear Carrot Sauce Parfaits | MarlaMeridith.com

Take a look at how different these pears look at the same time of day with different angles. That color and light play always amazes me. Here we have the fruit backlit. They appear a lot more yellow than green.

Chai Pear Carrot Sauce Parfaits | MarlaMeridith.com

Where they look their true green color they are shot more from the side. Amazing the different moods that are created just by moving your body around the subject.

The bright green of the crunchy pistachios is fun against the orange and white of the parfaits.

If you are not vegan thick greek yogurt is a nice protein boost. If you don’t do dairy how about some soy yogurt? This sauce would also make great baby food. No pistachios for the babies though OK?!

Chai Pear Carrot Sauce Parfaits | MarlaMeridith.com

See the brown swirl? That is black strap molasses. This unrefined sweetener has a very distinct flavor and can be found in recipes like gingerbread and baked beans. It tastes amazing in these parfaits. A little goes a long way when it comes to the flavor of molasses.

It is not cloying sweet…just sweet enough.

Chai Pear Carrot Sauce Parfaits | MarlaMeridith.com

Do you make homemade fruit sauces? I have lots of applesauce recipes you can cook up. Another one that is orange in color and out of this world is my Pumpkin Vanilla Applesauce. You can see those in my apples category on my recipe page.

Have you ever made or tasted pear sauce? What spices do you like to add? Do you ever bake with fruit sauce?

[amd-zlrecipe-recipe:24]

Pear Recipe Links

Tidy Mom

This post has been included in TidyMom’s I’m Lovin it Fridays

~ Marla Meridith

Join the Conversation

65 thoughts on “Chai Pear Carrot Sauce Parfaits

  1. Yum! This sounds great and I was just getting ready to puree a batch of carrots tonight for my little guy. I have Pears ripening too so perfect timing!

  2. What an interesting combination of flavours, I would never have thought of putting pear and carrot together! It looks beautiful though and I love the colour.

  3. Love baking with apple sauce to keep things light and moist – this would be a great substitution – love the sweetness and orange of carrots.

  4. You are getting so innovative and cutting edge with your food combinations and recipes. Your photography and styling has been a true gift of genius even from the beginning. Truly a professional.

  5. Marla, just gorgeous! Like something out of a magazine! Both the photography, the recipe, the food styling!! love the glass jars…and natural elements you brought into the pics…spectacular πŸ™‚

    Hope the mountains have been good to you!

  6. So weird. I unknowingly made pear sauce for my breakfast for tomorrow morning without even knowing it or looking at your recipe! So odd. They are so similar! Can’t wait to try it. I mixed it in with chia seeds for a thick and delicious chia pudding!

    1. Georgia, such sweet words. Thanks girl! Coming from you that means so much. You have such a refined palate & great taste. Delicate & natural – that is certainly what this sauce is πŸ™‚

  7. HOLY FRIJOLES Marla! This looks like a super fantastic recipe. I am pinning for future! I have tons of carrots still in my garden that are screaming to be used. Just gorgeous! Come to Eastern WA and show me how to get pics that gorgeous. Pretty please? πŸ™‚ Happy Tuesday!!

    xoxo
    Heather

    1. Hi Heather! I would love to come visit you there. We would have a blast taking photos, plus I bet the fall colors are stunning right now. Lucky you to have all those home grown carrots πŸ™‚

  8. Excellent and yummy recipe! I love the jar you used for presentation. With soy yogurt would be OK for me too. Thanks you for this remarkable pear sauce recipe.

    Have a great week πŸ™‚

  9. I love black strap molasses. These parfaits are so pretty and the flavor combination is perfect for fall. Your photos are so pretty, Marla. I love the one with the cup and the pistachios tumbling out. gorgeous. xx

    1. Thanks Lora! I had gobs of fun with this sunny photo shoot. Glad you like the clicks. Lots of pistachios being used over here lately. I will also be using the molasses a whole lot more. xo

  10. Now how cool is this? Seriously, I love the cute little jars you put it in and how colorful it is. I love chai much less paired with pear and carrots! YUM! Awesomely yum ( yes I realize that is not a word! :))

  11. Oh momma, that looks so amazing Marla! And your photos in this post are unreal. I think everything should be served in little jars. πŸ˜‰

  12. Oh my, these are so good! I took a bite and literally started singing (after I swallowed–otherwise that would have been gross). Wow, this recipe is totally a keeper!!

  13. I found the pear carrot sauce recipe and can’t wait to try it. You asked if anyone had made pear sauce before, so I thought I would share my recipe which I serve with ginger bread and whipped cream for Christmas:
    Pear Sauce

    Peel, core and quarter pears. Place in pan with sugar and water and cook over low heat, covered, until pears are very tender–about 30 minutes. Mash well or whirl in food processor. Add remaining ingredients. Serve warm or chilled over gingerbread with whipped cream and grated nutmeg.
    8 winter (anjou) pears
    3/4 cup sugar
    1 cup water
    1/8 tsp salt
    1Tblsp fresh lemon juice
    1 tsp grated lemon rind
    1/2 tsp vanilla extract