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–+ servings

Pear Butter Recipe

Created by: Sarah Mock
Pear butter in a glass canning jar with spices to the side and a whole pear to the right of the jar
prep time20 minutes
cook time45 minutes
total time1 hour 5 minutes
Makes 3 cups

Ingredients

  • 3 lbs. ripe pears (peeled, cored and diced)
  • ½ Cup Water (or more as needed)
  • ¼ Cup Brown Sugar
  • 1 Tbsp. Lemon Juice
  • 1 Teaspoon vanilla
  • 1 Teaspoon ground cinnamon
  • ¼ Teaspoon salt
  • ¼ Teaspoon ground nutmeg
  • pinch of ground cloves
  • 1 star anise (optional)
  • ½ Teaspoon ground ginger (optional)

Instructions
 

  • Dice pears into medium sized pieces. Remove the seeds and stem if not using a food mill. Peel pears, if desired.
    3 lbs. ripe pears
  • Combine the diced pears, water, lemon juice, vanilla extract and cinnamon, nutmeg, and star anise, if using, in a large saucepan.
    ½ Cup Water, 1 Tbsp. Lemon Juice, 1 Teaspoon vanilla, 1 Teaspoon ground cinnamon, ¼ Teaspoon ground nutmeg, 1 star anise
  • Cover with a lid and bring to a boil over medium high heat.
  • Reduce heat to medium-low and simmer, stirring occasionally, until pears are soft, about 25-30 minutes or until the pears are mush when pressed with a fork. Remove star anise, if using.
  • Use an immersion blender to process the sauce until smooth. Add the brown sugar.
    ¼ Cup Brown Sugar
  • Reduce the heat to medium and simmer for 30-45 minutes, stirring occasionally, scrapping the caramelized pear butter from the bottom. 
  • Once the pear sauce has cooled completely, portion into glass or plastic containers. Cover and store in the refrigerator. The pear sauce will keep in the fridge for one week. You can also freeze or can the pear sauce.

Notes

  • The longer the sauce reduces, thickens and caramelizes, the more prone to burning it becomes. To avoid scorching the sauce, reduce the heat as it cooks or continually stir the sauce.
  • The longer the sauce cooks, the darker, sweeter and thicker the sauce will become. 

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