Pear Butter

Twelve pears, peeled and minced, simmered down with sweet wine and a touch of honey until all the liquid cooks off and you’re left with a thick, fragrant spread. That’s pear butter.

No added sugar here. The pears and wine provide all the sweetness, and the honey is just a nudge to round things out. As the mixture reduces over 30 minutes to an hour, the natural pectin in the pears thickens it into a spreadable consistency with a deep, concentrated flavor that tastes nothing like raw fruit.

Stir frequently during the last 15 minutes. Once most of the liquid is gone, the bottom scorches fast. Low heat and patience are what separate a silky pear butter from a burnt one.

Use ripe, soft pears for the best flavor. Firm, underripe pears won’t break down as easily and produce a grainier texture.

Chef Tips

• Mince the pears small so they dissolve into the butter as it cooks rather than staying chunky
• A wider saucepan speeds up evaporation and cuts cook time compared to a tall, narrow pot
• The butter will thicken further as it cools, so pull it off heat when it’s slightly looser than your target consistency
• Store in the fridge for up to 3 weeks, or process in canning jars for longer shelf life

Variations

• Add a cinnamon stick and a few whole cloves to the pot while simmering, then remove before jarring
• Use a dry white wine instead of sweet wine for a less sweet, more complex spread
• Blend the cooled butter with an immersion blender if you prefer a smoother, silkier texture