Pear Butter
Makes about 3 cups
  • 4 pounds (1,814 grams) Bartlett pears (about 8 large pears), peeled, cored, and roughly chopped into ½-inch cubes
  • 1 cup (240 grams) water
  • 1 tablespoon (3 grams) lemon zest (about 1 lemon)
  • ½ cup (120 grams) fresh lemon juice
  • 1 teaspoon (5 grams) grated fresh ginger
  • 1 whole star anise
  • 1 cup (220 grams) firmly packed light brown sugar
  • ½ cup (100 grams) granulated sugar
  • 1 tablespoon (18 grams) vanilla bean paste
  • ½ teaspoon (1 gram) ground cardamom
  • ½ teaspoon (1 gram) ground cinnamon
  • ½ teaspoon (1 gram) ground nutmeg
  1. In a large stainless steel stockpot, bring pears, 1 cup (240 grams) water, lemon zest and juice, ginger, and star anise to a boil over medium-high heat. Reduce heat to medium; boil gently, stirring occasionally, until tender, 20 to 25 minutes. Discard star anise.
  2. Working in batches, transfer mixture to the work bowl of a food processor; purée just until a uniform texture is achieved and no large chunks remain. (Do not liquefy. It should look like applesauce.)
  3. Return mixture to pot; add sugars, vanilla bean paste, cardamom, cinnamon, and nutmeg. Bring to a boil over medium-high heat, stirring frequently, until sugars are dissolved. Reduce heat to medium; boil gently, stirring frequently, until mixture thickens and holds its shape with a spoon and liquid does not separate, 45 to 55 minutes. Refrigerate for up to 1 month, or freeze for up to 1 year.
Recipe by Bake from Scratch at