Reviewed: Sep. 1, 2012

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!

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2 users found this review helpful

Reviewer:

morty

Reviewed: Sep. 23, 2011

Great! Simple! Delicious!

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3 users found this review helpful

Reviewer:

paulafrantz

Home Town: Winnemucca, Nevada, USA

Living In: Tuolumne, California, USA

Reviewed: Sep. 19, 2011

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.

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6 users found this review helpful

Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Sep. 7, 2011

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).

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7 users found this review helpful

Reviewer:

MMS1115

Cooking Level: Intermediate

Home Town: Colma, California, USA

Living In: Alkmaar, Noord-Holland, Netherlands

Reviewed: Jun. 26, 2010

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

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8 users found this review helpful

Reviewer:

JERIM

Cooking Level: Expert

Home Town: Meridian, Idaho, USA

Living In: Portland, Oregon, USA

Reviewed: Jun. 25, 2010

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?

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4 users found this review helpful

Reviewer:

jenne

Cooking Level: Expert

Reviewed: Aug. 27, 2009

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.

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36 users found this review helpful