Pear butter a smooth, delicious and incredibly versatile fruit spread.
I really enjoy fruit butters they are obviously similar to jams but I think they can be used in more ways. They are smooth and have an almost creamy velvet like texture. The main difference to jam is they don’t reach gelling point when cooking so retain that lovely soft, spreadable consistency. The aim is to evaporate all the moisture. There is also a lot less sugar involved. You can make fruit butters from any non citrus fruit. Pear butter with vanilla is my favourite. I used rocha pears which turn almost pink when cooked.
You can of course use fruit butters in any number of ways. I like to have it at breakfast on natural yogurt, today I have sprinkled on some bee pollen and black sesame seeds. Also its so good spread thickly on a slice of toasted wholemeal bread. I definitely recommend giving fruit butters a go they are so easy to make much easier than jams and you can have fun playing around with the flavour combinations.