Pear Butter

Pear butter a smooth, delicious and incredibly versatile fruit spread.

Pear butter and yoghurt

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.

Pear butter yogurt bowls

Pear butter

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.

Pear butter yogurt bowls

Pear butter on toast

Pear Butter

Pear butter

  • Total Time: 1h 10m

Ingredients

  • 700 g Pears peeled, cored and diced
  • 3 tbsp. Honey
  • 1 tbsp. Lemon juice
  • 1 tsp. Vanilla paste
  • pinch Salt

Instructions

  1. Place all the ingredients in a pan with the lid on but with a small gap so to release moisture. Bring to a boil then reduce the heat and simmer until the pears have broken down and thickened stir often throughout. This will take around 50 minutes.
  2. Puree with a hand blender until smooth you can pass through a sieve to get extra smooth if you want. Leave to cool and then pour into a sterilised jar. Store in the fridge. I use on top of yogurt or spread on toast but there are many ways you can use fruit butters.

 

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