Caramel Pear Butter
Rich, velvety, and bursting with warm autumnal flavors, this Caramel Pear Butter is the perfect homemade spread to elevate your toast, pancakes, or even cheese boards. Made with ripe pears, a hint of brown butter magic, and fragrant spices like cinnamon and ginger, this recipe achieves a luscious caramel-like depth that’s both comforting and indulgent. Slow-simmered to perfection, every spoonful delivers a sweet balance of fruitiness and warm spice with just a touch of vanilla to round it out. With simplicity at its core, this pear butter is easy to make yet elegant enough to gift or savor throughout the season. Plus, it stores beautifully, making it a must-have for your fall recipe collection!
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Recipe Information
Ingredients
- 6 large ripe pears
- 1 cup granulated sugar
- 2 tbsp unsalted butter
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 0.5 cup water
- 0.25 tsp salt
Instructions
Peel, core, and chop the pears into small chunks.
In a large, heavy-bottomed pot, combine the chopped pears, water, and lemon juice. Cook over medium heat, stirring occasionally, until the pears are soft and breaking down, about 20 minutes.
Use an immersion blender to puree the cooked pears until smooth. Alternatively, transfer the mixture to a blender, process until smooth, and return it to the pot.
Stir in the granulated sugar, cinnamon, ginger, and salt. Adjust the heat to medium-low and let the mixture simmer, stirring frequently, for about 1 hour or until it thickens and deepens in color.
Meanwhile, in a small saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and releases a nutty aroma. Be careful not to burn it.
Add the browned butter to the pear mixture and stir well to incorporate.
Continue simmering the pear butter for another 30–40 minutes, stirring frequently to prevent scorching, until it reaches a spreadable consistency. You should be able to drag a spoon across the bottom of the pot, and the trail should remain visible for a few seconds.
Stir in the vanilla extract and cook for an additional 2 minutes.
Remove the pear butter from heat and let it cool slightly. Taste and adjust the seasoning, adding more spices or a pinch of salt, if needed.
Transfer the caramel pear butter to clean, sterilized jars. Let it cool to room temperature, then store in the refrigerator for up to 3 weeks or process in a water bath canner for longer shelf life.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 611 mg | 27% | |
| Total Carbohydrate | 367.3 g | 134% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 303.4 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1297 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
