Fall. Is. So. Close. Just thinking about Fall and all the flavors, scents, and fun clothes that are on the horizon gets me giddy. In the spirit of what's to come, I made some pear butter this past weekend with all kinds of delicious fall spices (cinnamon, nutmeg, cardamom). Pear butter is definitely something you want to make on a day when you have some time because the total cooking time is almost 1.5 hours, but guys, it's worth it (and it makes your house smell like heaven).
Fall is also a time when I think a lot about giving and appreciation. Really, those things should be done year round, but Fall especially makes me think of what I'm grateful for and who I'm grateful for. This recipe makes 4 8oz jars of pear butter, so they are perfect for giving to friends, neighbors or teachers to show your appreciation. You can always double the recipe to spread more Fall cheer. Just be sure and tell your friends to use the butter within 2 weeks or freeze it in their freezer so it doesn't go bad. OR you can be awesome and can them like a pro (I chose not to for this recipe).
If you're looking for a way to use your pear butter, there are a few ideas below:
- Spread it on toast or bagels
- Add it to your oatmeal
- Make some cinnamon waffles and spread some pear butter on top (YUM.)
- Bake some sugar cookies or snickerdoodle cookies and sandwich pear butter between two of them
Happy pear butter making, friends!
FALL-SPICED PEAR BUTTER
*Makes enough for 4 8oz jars
- 3.5 lbs of pears, peeled, cored and diced
- 1/4 cup water
- est and juice from 1/2 a lemon
- juice from 1/2 an orange
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp nutmeg
- 1 tsp vanilla bean paste
- In a large pot, place pears, water, lemon zest and lemon juice. Cook over medium-high heat until you can hear the juices boiling. Reduce heat and let boil for 10-15 minutes, stirring occasionally. You don’t want your pears mushy, but you want them to be pretty soft.
- Place pears in a food processor or blender (work in batches if your food processor/blender isn’t big enough) and blend until the texture is consistent (mine was about the consistency of apple sauce).
- In a large saucepan, place pear puree, orange juice, both sugars, cinnamon, cardamom, nutmeg, and vanilla bean paste and stir until sugar dissolves. Bring to a boil over medium-high heat and then reduce heat to a gentle boil. Stir frequently and cook for about an hour more. You want the mixture to be a good thickness and texture to spread on toast. You also don’t want the liquid to separate.
- ut pear butter in 4 8oz jars. If you want to can these properly go for it. I didn’t but made sure to tell friends to use the butter within 2 weeks or put it in the freezer.