Pear Honey

Pear honey is an old Southern preserve that contains no honey at all. The name comes from the thick, golden, honey-like consistency you get when ground pears and apples cook down with sugar.

The fruit gets ground (a food processor works great for this) before it hits the pot, which breaks it down faster than chopping and gives the finished spread a smoother texture. A whole orange goes into the grind too, adding citrus brightness that keeps all that sweetness from going flat. The grated orange rind stirs in at the end so those fragrant oils stay punchy instead of cooking away.

Stir frequently once the sugar dissolves. The mixture thickens as moisture evaporates, and the bottom will scorch fast if you walk away. You’ll know it’s done when a spoonful holds its shape on a cold plate instead of running.

Pro Tips

• Use ripe but firm pears. Overripe fruit turns mushy too quickly and makes the spread hard to cook to the right thickness.
• A wide, heavy-bottomed pot gives you more surface area for evaporation, which means faster thickening.
• Pour into hot sterilized jars for canning, or refrigerate and use within three weeks.

Variations

• Add a can of crushed pineapple for pear-pineapple honey, another Southern classic.
• Stir in a pinch of ground ginger or cinnamon during the last few minutes of cooking for a spiced version.