"Pear butter is lightly scented with orange and nutmeg. This is an old recipe from a dear friend. Its taste is so good in toast or even on top of steak or chicken." — SUNFLOWER71
Watch video tips and tricks
medium pears, quartered and cored
grated orange zest
This is a long one…The recipe makes a good pear butter but needs some tweaking. 1) I used 6-1/2 lbs. of fairly large pears and came up with exactly 2 qts. of pulp. 2) The cook time is way off--to get it thick enough to consider butter and give it a nice color it has to be cooked for at least 2-3/4 hours. 3) The orange flavor is a bit much. Next time I’ll cut the juice down a bit(not the zest as it looks pretty in the jar). I’ll also put it in the crockpot on low overnight (8 or more hours) next time so I don’t have to hover over the stove stirring for hours on end. A note about checking for doneness: Don’t go by the cooking time, drop a little on a plate and if watery liquid seeps out around the edges it needs to cook longer. Oh, and I got 7 half-pint jars (3-1/2 pints instead of the 2 pints stated).
4 lbs. of medium pears yielded a very scant quart of pulp. Prep time is not even close. It took a full hour to soften the pears (partly the fault of the fruit, I know.) "Large pot" isn't a very helpful description. The second phase of the cooking took 2 hours, and the product was still not "butter," I think an earlier reviewer was correct. The flavor was bland and indifferent, but again, perhaps the problem was in the fruit.
EASY RECIPE!!! I cooked mine in the crock pot just add everything in the crockpot and cook till tender. Then blend and process in hot water bath for 10 minutes ENJOY
This is the best pear butter recipe I have ever made. Use slightly under-ripe pears. The cooking will bring out the sweetness and pear flavour.
Make it easy; quarter the pears and take out the bad spots, then when they're softened, run them through the food mill to remove the seeds, stems, and peel.
To make pear sauce, add sugar and cook for another 15 minutes or so, without adding the other ingredients.
I use less sugar than the recipe calls for; this recipe is way too sweet for my tastes.
I altered it to siut my needs. I used a 4qt. crockpot. I quartered and removed seeds, placed all pears in the pot to heaping. Then I added 4 cups sugar, 1/2 cup white grape juice, 1/2 teaspoon nutmeg, 1 teaspoon cinnamon, and 1 teaspoon orange extract. Put it on low and let it cook overnight ( 8-10 hours). In the morning I used a hand blender to blend righ tin the pot. Then I processed pint jars, and filled them ( nine jars). THen processed in a hot bath for 10 minutes. I received several compliments. This was the 1st time I had ever made this item.
Delicious. I prefer a chunky version thus eliminating the food mill -- tedious.
Plus, prep time is longer if pears are small and you peel them. Cooking time is 1 hour not 1 minute and it's not "Ready in" 31 minutes...
This is a great recipe. I made 14 half-pints today. The orage zest and nutmeg gives it a great taste. Thanks!
This is a fantastic way to use those hard little pears you can't eat! It's great on toast, ham or pork!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: < 1
Let your slow cooker make this irresistible apple butter for you!
Learn how to make an elegant curried pear soup garnished with sweet yogurt.
This incredibly flavorful cranberry sauce stars candied ginger and fresh pear.