Chunky Pear Butter with a Lemon Twist Recipe -
Chunky Pear Butter with a Lemon Twist Recipe
  • READY IN ABOUT 2 hrs

Chunky Pear Butter with a Lemon Twist

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 - 1/2 pint jars Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 30 mins

    1 hr 50 mins


  1. Place the pears and water into a pot or large saucepan. Cook over medium heat until pears are soft, about 30 minutes. Sterilize six half-pint jars and keep warm.
  2. Transfer pears to a food processor and pulse until they reach your desired consistency. Return to the pan, and stir in the brown sugar, lemon zest, nutmeg, almond extract and limoncello. Cook over medium-low heat, stirring occasionally, until the mixture reaches a thick consistency like butter, about 1 hour.
  3. Ladle the pear butter into the sterile jars, leaving 1/4 inch headspace. Seal with lids and rings. Process in a hot water bath for 10 minutes to ensure a seal.
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Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2007

This recipe is wonderful! The only thing I did differently was to add lemon juice instead of liqueur (I didn't have any).

Most Helpful Critical Review
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.


13 Ratings

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.

Jun 28, 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

Sep 07, 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).

Jun 28, 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?

Sep 23, 2011

Great! Simple! Delicious!

Sep 01, 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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  • Calories
  • 26 kcal
  • 1%
  • Carbohydrates
  • 6.7 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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