Recipe by Sean Coate
Smooth, delicate pear butter is delicious on toast, popovers, biscuits and other light breads. Try it on waffles and pancakes, too.
Top Review by LoveToBake67
I made this in my crock pot and it turned out so good. I used 1/2 cup brown sugar instead of the regular sugar and only about 1/4 cup of water. I only had blackberry brandy on hand so that is what I used. It's great on toast, Bagels, etc. Thanks for sharing this lovely recipe.
Directions See How It's Made
- Peel, quarter and core the pears; chop in 1/2-inch pieces.
- Put all the ingredients in a large heavy pot; bring to a boil.
- Reduce the heat and cook, stirring often, for 15 minutes, or until the pears are soft.
- Puree the mixture in a food processor or blender.
- Return the puree to the pot.
- Cook uncovered over very low heat, stirring often, for 1 to 1-1/2 hours, or until the pear butter is very thick.
- Be careful not to let it scorch.
- Remove from the heat.
- Stir the hot pear butter for a minute or two to release more heat.
- Spoon into clean hot jars, leaving 1/4 inch of space at the top of each jar.
- Wipe the rim of each jar.
- Cover and allow to come to room temperature. (You'll notice that the pear butter is a rather gray-green color; this is the correct color.)
- Label the jars and refrigerate for up to three weeks.
- (Remember: The label should include the name of the recipe and the date by which it should be eaten. Be sure the recipient stores the pear butter in the refrigerator.).