Valley Fig Growers

Chunky Northwest Pear and California Fig Sauce

Makes about 3 cups or 6 servings


2 pounds firm, ripe Northwest d’Anjou or Bosc Pears (or combination) 

1 package (9-ounce) Blue Ribbon Orchard Choice or Sun-Maid California Figs 

1/2 cup orange juice or white wine (savory variation only) 

1/8 teaspoon salt 

3 to 4 tablespoons brown sugar or honey  


  1. Peel and core pears; cut into 3/4-inch pieces. Remove stems and cut figs into 1/2-inch pieces. Combine pears, figs, juice and salt in large, heavy saucepan. Cover and bring to a boil over high heat, then reduce heat to low and simmer for 25 to 35 minutes or until fruit is tender but still holds its shape; stir occasionally. Stir in brown sugar and flavoring, if desired. Serve warm or at room temperature.

Flavoring: Classic Cinnamon-Clove: Stir in 1/8 teaspoon ground cloves and 1/2 teaspoon ground cinnamon. -Ginger - Five Spice: Stir in 2 to 3 tablespoons finely chopped candied ginger and 1/8 teaspoon Chinese Five Spice Seasoning (optional). -Savory White Wine and Thyme: Use white wine instead of juice. Sauté 1/4 cup chopped shallots in 1 tablespoon butter until soft. Stir in 3/4 teaspoon dry thyme leaves.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 234
  • % Calories from Fat 1%
  • Fat 0
  • Cholesterol 0
  • Protein 2
  • Carbohydrates 58
  • Fiber10
  • Iron 2
  • Sodium 54
  • Calcium 87
  • Potassium 473