This past weekend was everything I love about Fall.
Long walks with friends in the crisp autumn air. Lazy mornings enjoyed at the coffee shop nextdoor. Days snuggled in cozy sweaters and fluffy slippers. Turning leaves everywhere on fire with color. Catching up on episodes of my favorite fall shows, and then watching a moving book club pick come to life in the theater with friends. Taking full advantage of Daylight Savings Time to sleep in an extra hour. Sunday morning worship and words.
And of course, in my opinion, all good weekends must include some quality time in the kitchen.
This particular weekend was all about the pears for me. Ever since my trip in October to visit Harry & David, I have been craving pears nonstop. And then somehow buying them nonstop. :)
So to use up a few leftover ripe pears this weekend, I decided to make a quick small batch of stovetop pear butter. It’s basically like apple butter — but with pears!
This is no all-day, enormous batch, canning recipe though. Just an easy pear butter recipe that can be ready to go in 1 hour. It’s also naturally sweetened with honey, so you can feel good about generously layering a little extra onto your toast or muffin or wherever you may enjoy your pear butter.
I’ll add it to my list of things I love about fall. It’s seasonal, full of yummy spices, and oh-so-comforting and sweet.
Hope you enjoy it as much as I do!
Easy Pear Butter
Ingredients
- 3 lbs. ripe pears, peeled, cored and diced
- 3 Tbsp. honey
- 1 Tbsp. lemon juice
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- pinch of groud nutmeg
- pinch of ground cloves
Instructions
- Stir all ingredients together in a medium saucepan, and bring to a boil over medium-high heat. Reduce heat to medium low and simmer for about 50 minutes, covering so that the lid is slightly open, and stirring occasionally. Keep an eye on the mixture so that the bottom does not burn. Once it has reduced slightly and thickened, remove from heat and transfer to a food processor. Pulse until smooth. (Or you can skip this step and keep the pear butter chunky.)
- Transfer to canning jars or a heat-proof container, seal, and refrigerate until ready to use. Keep for up to a week.
- *If your pear butter is too thin, feel free to run the mixture through a strainer to remove extra liquid. Alternately, let the mixture simmer on the stove longer to reduce more.
Did you make this?Let me know how it turned out in the comments below!
It smelled so Good that honey bee came to in to investigate !(caught and released outside) Also made in RV. Yummy and so delicious !
Thank You
This is perfect, I was looking for a smaller (non-canning recipe)! Super excited to try this as a cake filling… spiced cake with brown butter buttercream and pear butter ?
This is a wonderfully simple way to use some excess fruit. It is so delicious!!
So easy and so delicious! Planning to make more to give as favors to my Thanksgiving guests.
Made this recipe tonight and it was super easy with great results.
Made this, very yummy! Made a second batch and substituted cardamom for ginger. It went wonderful with goat cheese and crisps. Love it!
I found this to be more “spicy” than I had expected and hoped. I can’t figure out which spice was too much but I think it might be a combination of all of them that I would tone down. I also did not find it sweet enough, so I added 1 TBS of brown sugar to create a bit of a sweetness difference. There is no vanilla, which I felt would be missed, so I added one split vanilla bean, which I added both the seeds and the pod and steeped while boiling and removed the bean afterwards. In all, I feel that the seasonings on this are not good as published. I would make changes next time and add spices in smaller amounts as I cooked.
thanks for the simple, delicious, and easy to make recipe!
Very easy to make, delecious
Delicious and easy. I added a little sweet vermouth. Share with friends and score big points.