Pear Glaze

I made this glaze specifically for a ham, but you could make a great glaze for fish by exchanging the cinnamon for something like marjoram or stir in some fresh lemon zest after blending.


  • 3 Large Bartlett pears, skinned, pitted and cubed

  • 2 Tbsp salted butter

  • 1/2 Cup granulated sugar

  • 1 Large shallot, finely diced

  • 1 Tsp ground cinnamon

  • 1 Tbsp Spicy brown mustard

  • Salt to taste


  1. In a small sauce pan combine pear, butter, and sugar.
  2. Cook over low heat, stirring frequently, for about 5 minutes or until the pear has given off its liquid and becomes very soft.
  3. Add in the shallot, cinnamon and mustard.
  4. Continue to cook for another 5 minutes or until ingredient are well combined and the pear has almost entirely broken down.
  5. Remove from stove.
  6. Use an immersion blender or food processor to blend the sauce until smooth.
  7. Test viscosity. If too thick, add a small amount of water. If too thin, continue cooking on stove to reduce.
  8. Add salt to taste and allow to cool before glazing anything raw.