Pear and Cinnamon Madeleines

I shop at a lot of grocery stores weekly. Some people might even think too many. I shop at 4-5 stores and the occasional 6th. It might seem like a lot but I am kind of a picky eater, and very specific about my food. Not that I won’t try something, I just like what I like and if I have to drive around so be it. So while shopping a few weekends ago at one of my stores, I came across a jar of Pear Sauce. Needless to say, I was intrigued by this, and had to purchase it. So when I got it home, I took it out and just set it on the counter for a few days, trying to figure out what to use it for. I knew I wanted to use it to bake something, but what? So while thumbing through my large binder of recipes, I came across this one. I knew immediately that it would satisfy two needs. One, I could use my pear sauce to replace the pureed apples. Two, I could make madeleines for the first time. I bought a madeleine pan probably 6 – 8 months ago but have never used it. I tend to do that with baking equipment. I will have this need for something, then it gets stored away for a good few months until I finally use it. But Madeleines would be made and Pear sauce would be used.

Pear and Cinnamon Madeleines

150g plain all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
100g unsalted butter, softened – a little less than a stick of butter
50g light brown sugar
75g white sugar
2 eggs, lightly whisked
½ cup pear sauce
granulated sugar for coating

Preheat oven to 350 degrees. Spray madeleine molds with non stick spray. In a bowl combine flour, baking powder, and cinnamon, set aside. In a mixer cream together butter and sugars until light and fluffy. Add in eggs and pear sauce and beat until combined. Stir in the flour mixture and fold until the flour has been incorporated in to the wet mixture. Place a heaping teaspoon of the mixture in each mold and bake for 12-14 minutes or until the tops are golden. Remove from the oven and cool for 5 minutes in the tray and then coat lightly with sugar. This makes 24 so
I had to cook mine in 2 batches.

These were wonderfully light and moist, and I am already thinking of other ways to create a new version.


  1. These are very pretty. Everyone is making madeleines and I still don't have a pan. Boo hoo!

  2. Going to 5 or 6 stores isn't unusual. All over Europe and Asia people go to separate places for their breads, meats, fish, produce, and so on. Every week I go at at least 2 or 3 supermarkets, a wet market for fresh produce, and trips to the bakery every 2 or 3 days because I'm obsessed with fresh bread. So be proud about being a stickler for freshness. :)

  3. What an interesting take on Madeleines. I love Madeleines, but would have never thought of the pear addition. Thanks for the very nice post.

  4. They look perfect and delicious!

  5. These look marvelous! I can almost taste and smell them! They will be one of my to-do's in the near future. Could you possibly give us a clue as to the brand of pear sauce? I haven't seen this in our stores, but given a brand I can find almost anything!


  6. Oh, I am soooo making these. I love madeleines and love finding new recipes to try.
    Your madeleines look perfect, Katie!

  7. Phemom - it took me a few great madeleine recipes before I could convince myself I needed a pan. Once you have one I'm sure you will use it.
    Appetiteforchina - Thanks, its good to know there are others out there like me. I love shopping in markets when I travel to Europe, the lifestyle of shopping for fresh ingredients the day of cooking is very appealing.
    Marc - It was nice and gave it a lighter flavor than the apple in the original recipe.
    Linda - Thanks, they were pretty tasty.
    Sheryl - It is from Trader Joe's, but if you can't find that I think pureed pears would do the same trick.
    Patricia - I love the texture and lightness of madeleines. They look so much harder than they are so that helps too.

  8. I made these today! My madeleine tray makes mini sized ones so I had enough for three trays' worth. I pureed some pears in the food processor to make the pear sauce; by the end of the afternoon they had turned sticky, which I guess is the pear juice. But fresh out of the oven, they were amazing! Thanks for sharing.

  9. Sarah - I'm glad that they worked out for you. Maybe you could drain out some of the juice next time to help with them being sticky. Thanks for posting a comment after you made them.

  10. I love this addition of pears. I might give it a go with plum purree as i have some sitting on the kitchen counter. thanks for sharing such great recipe.


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