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A smooth, rich homemade pear butter infused with warm vanilla and cinnamon, perfect as a spread or glaze, highlighting the natural sweetness of pears with a subtle spiced aroma.

Ingredients

Scale
  • 4 cups pears, peeled, cored, and chopped into 1-inch pieces
  • Lemon juice (to taste, to keep pears from browning)
  • Sugar (to taste)
  • Pinch of cinnamon
  • 1 split and scraped vanilla bean (seeds and pod) or 1 teaspoon vanilla extract
  • 1/4 cup water

Instructions

  1. Select ripe but firm pears such as Bartlett or Anjou, peel, core, and chop into 1-inch pieces (about 4 cups).
  2. Toss the chopped pears with lemon juice to prevent browning.
  3. Split a vanilla bean and scrape out the seeds (or measure vanilla extract).
  4. Place the pears, sugar, cinnamon, and the vanilla seeds and pod (or extract) into a heavy pot.
  5. Add 1/4 cup water to the pot.
  6. Gently simmer over medium-low heat for 30–40 minutes, stirring occasionally, until the pears are very soft.
  7. Remove and discard the vanilla bean pod.
  8. Puree the pear mixture with an immersion blender until smooth.
  9. Return the puree to low heat and cook, stirring often, for 20–30 minutes until the butter thickens and coats the back of a spoon; stir frequently as it thickens to prevent burning.
  10. Taste and adjust sugar near the end of the reduction, simmering longer if needed to reach desired thickness.
  11. Optional: Push the pear butter through a fine-mesh sieve for extra smoothness.
  12. Let the pear butter cool slightly, then spoon into sterilized jars and seal.

Notes

Choose ripe pears that are still firm to avoid a grainy texture., Stir more often as the butter thickens to avoid burning., Start with less sugar and adjust near the end as flavors sweeten during reduction., If too runny once cooled, simmer longer; if too thick, stir in a splash of water or lemon juice., Use minimal water to avoid diluting flavor, adding more only by tablespoon if needed., For preservation, use water-bath canning according to USDA guidelines if storing at room temperature., Keep refrigerated up to two weeks or freeze for up to six months., Thaw frozen pear butter overnight in the fridge before use, and reheat gently.

Nutrition

Find it online: https://margorecipes.com/pear-vanilla-butter-a-sweet-spiced-spread-for-every-occasion/