Spiced Pear Butter
Silky pear butter simmered with white wine, vanilla bean, cardamom, and whole spices, then canned for year-round enjoyment. A gorgeous homemade preserve that makes Bartlett pears shine.
YIELD
1 batchPREP
20 minCOOK
1 hrsREADY
2 hrsThis is the preserve that makes autumn feel like a gift.
Bartlett pears get simmered low and slow with dry white wine, lemon juice, orange slices, and a fragrant bouquet of whole cloves, cinnamon sticks, vanilla bean, and ground cardamom.
The result is a velvety, spoon-licking pear butter with a warmth and depth that store-bought spreads can only dream about.
Canned properly, it keeps for up to a year, making it an incredible homemade holiday gift or a luxurious everyday spread on toast, biscuits, or stirred into yogurt.
Chef Tips
- Use ripe Bartlett pears for the sweetest, most aromatic butter. They break down beautifully and need less added sugar.
- Stir often during the final simmer. As the butter thickens over those 50 minutes, it can scorch on the bottom if left unattended.
- Process your jars in a boiling water bath for a full 15 minutes to ensure a proper seal. Always test each lid after cooling.
- No food mill? A fine-mesh sieve works. Peel the pears before cooking for an easier shortcut.
Variations
- Swap the white wine for apple cider for an alcohol-free version with extra autumn flavor.
- Add a pinch of ground ginger alongside the cardamom for a spicier kick.
- Stir in a splash of bourbon at the end for a boozy pear butter that’s spectacular on pancakes.
Ingredients
Directions
Combine pears, wine and lemon juice in heavy large saucepan.
Cover and simmer until pears are soft, pushing unsubmerged pears into liquid occasionally, about 25 minutes.
Force through food mill or coarse sieve to remove pear peel.
Transfer to processor and puree. Return purée to heavy large saucepan.
Add remaining ingredients. Stir over low heat until sugar dissolves.
Increase heat to medium and boil gently until mixture thickens and mounds slightly in spoon, stirring often, about 50 minutes.
Discard fruit slices, cloves, vanilla, and cinnamon.
Spoon butter into hot canning jar, filling only to ¼ inch from top.
Immediately wipe rim, using towel dipped in hot water.
Place lid on jar and seal tightly. Repeat with remaining jars.
Arrange jars in large pot. Add boiling water to pot so that at least 1 inch of water covers tops of jars. Cover pot and boil rapidly 15 minutes. Remove jars from pot. Cool to room temperature. Press center of each lid. If it stays down, jar is sealed. (If lid pops us, store butter in refrigerator) Store in a cool dry place up to 1 year. Refrigerate after opening.
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