Recipe by JERIM
"Try this sweet, rich colored, butter-like spread made with ripe pears and a hint of lemon Liqueur. So easy to make and oh so good on toast or hot biscuits. If you prefer a lighter colored butter use white sugar in place of brown sugar."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
pears - peeled, cored and diced
packed brown sugar
grated lemon zest
This recipe is wonderful! The only thing I did differently was to add lemon juice instead of liqueur (I didn't have any).
No idea why this is called "Chunky" when you puree the pears and there isn't a chunk to be found. Flavor is good but the lemon flavor doesn't come through, and I doubled the amount of limoncello. I cooked the pears with the skin on the pureed the whole pot with a hand blender. Worked really slick that way. I opted out of the almond extract and added vanilla extract and a vanilla bean to the mixture. But, I did not add the extract or limoncello until it was good and thick because I felt it would be pointless and lost in evaporation. It was taking forever for it to thicken, so I moved it to a shallow saute pan for more surface area. It still took well over two hours.
Delicious! I also used lemon juice instead of liqueur. Next time, I'll reduce the amount of lemon juice slightly so the lemon flavor doesn't overpower the pears.
Jenne, If you use jelly jars and seal them they should store for several months on the pantry shelf. Once the seal is broken it should be stored in the refrigerator and should be good for at least a couple of weeks. Thanks for checking out my recipe. Hope you get to try it and enjoy it as much as my family did. Jerim
This tasted really good, but I thought it was a bit too sweet (only used 3/4 C sugar) and it came out quite runny. Not like the spreadable "applebutter" thickness I was looking for. But that was probably my own fault, I didnt cook the fruit until soft and then simmer for an hour. I put it all into a slow cooker on high for a few hours, then used hand held blender to puree. I added some cornstarch to try to thicken it up, but that didnt work. I used lemon juice instead of the liquor (didnt have any) and omitted the zest (didnt have any of that either).
I haven't made this yet - so I stuck with everyone else's rating. I have a question. How long will this keep for, and where do you store it?
Great! Simple! Delicious!
Very good! Yet very sweet. It almost taste like a candy. Next time I would use only one cup of sugar. Otherwise the lemon and the limoncello work PERFECTLY together bringing out a very good taste!
* Percent Daily Values are based on a 2,000 calorie diet.
Chunky Pear Butter with a Lemon Twist
Serving Size: 1/96 of a recipe
Servings Per Recipe: 96
Amount Per Serving
Calories from Fat: < 1
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple, classic French butter sauce with lemon and capers.
See how to turn pears into a sweet condiment that tastes just like honey.
All the rich, lemony goodness with less fat and fewer calories.