An Easy Recipe for Excess Fruit
This time of year the pear tree is full and let’s be honest, there’s only so many pears we can eat. A few years ago I started making pear butter with the extra fruit.
If you aren’t familiar with pear butter it’s basically like apple butter or apple sauce. What I love about this pear recipe is that it’s not a long, drawn-out process to make and you don’t have to can pear butter unless you want to – freezing works great.
Pear Butter Uses
I make multiple batches of this recipe during the late summer and early fall. Some gets eaten just like apple sauce – straight up in a bowl. Some will be used as a topping for ice cream or sour dough pancakes. Other jars will top toast or biscuits this winter. We often use it in place of butter in baking. This is a versatile recipe so just your imagination.
Pear Butter is a great use for the not-so-pretty pears. There’s always a few pears that just don’t look very nice so I’m not interested in serving them sliced with pomegranate seeds (one of my favorite quick recipes). These are the pears I used for this recipe and as you can see they have many blemishes and some are over ripe (yes, I picked those off the ground).
But, since you are slicing and cooking the pears . . . looks don’t matter.
Another thing that doesn’t matter is the peel. Most recipes call for the peel to be removed but you’ll get more nutrients if you leave the peel on. And since it all cooks down and then is run through the food processor, keep the peel and increase the nutrition.
If you find your pear butter isn’t thick enough, remove the lid and allow the mixture to reduce further. Just remember to keep stirring the pears so they don’t burn to the bottom of the sauce pan.
Pear Butter Recipe
- 1 – ½ pounds ripe pears
- 1 ½ T honey
- ½ T lemon juice
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- Pinch of sea salt
- Pinch of nutmeg
- Pinch of ground cloves
- Core and dice pears. Peeling is optional.
- Mix all ingredients in a medium saucepan. Over medium high heat bring to a boil.
- Reduce heat to medium low, cover and simmer for 50 minutes. Stir frequently to prevent scorching the bottom. (allow a slight opening with the lid so the mixture reduces)
- Mixture should be slightly thick and reduced. Transfer to a food processor and pulse until smooth. (skip this step for chunky pear butter)
- Place in heat-proof container and refrigerate. (or cool and freeze)