Roasted Pear Butter
- Total Time: 2 hours 40 mins
- Yield: 2 cups 1x
Description
The roasting adds a nice deep caramel flavor, and the natural pectins in the skin and seeds help thicken the butter to a creamy consistency.
Ingredients
- 3 lb (1.35 kg) pears, quartered
- 1/2 cup (120 ml) pear or apple cider
- 1/2 cup (120 ml) brown sugar
- 1/4 lemon, juiced
- 1 small piece ginger
- 1/2 tsp cinnamon
- 2 tbsp (30 g) unsalted butter, cubed
- 1/4 cup (60 ml) bourbon
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F. Place the pear pieces in a large roasting pan and cover with the cider, brown sugar, and lemon juice.
- Grate the ginger over the pan, sprinkle with cinnamon, and dot with butter.
- Roast until the pears are soft to the touch, about 2 hours.
- When soft, remove pears from the oven and use a potato masher or heavy spoon to mash into a puree.
- Run the mixture through a food mill or push through a fine chinois to remove the seeds, core, and stems.
- Transfer to a pot, stir in the bourbon and salt, and bring to a boil.
- Adjust seasoning with sugar and cinnamon and cook until desired consistency is reached.
- Process in canning jars or cool and store in an air-tight container in the refrigerator for up to one week or in the freezer.
- Prep Time: 10 mins
- Cook Time: 2 hours 30 mins
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
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Frequently Asked Questions
Why does this recipe roast the pears with the skin and seeds rather than peeling them first?
The excerpt explains the reason directly: “the natural pectins in the skin and seeds help thicken the butter to a creamy consistency.” After the 2-hour roast, the mixture is pushed through a food mill or fine chinois to remove the solids, so you get the thickening benefit without any texture issues.
What does the bourbon add, and when does it go in?
The bourbon goes in at step 6, after the pear mixture has been milled and transferred to a pot. The recipe adds 1/4 cup (60 ml) of bourbon along with 1/4 tsp salt before bringing to a boil, giving the butter a warm, boozy depth alongside the cinnamon, ginger, and brown sugar.
How can I store roasted pear butter?
The recipe gives two options: process it in sterilized canning jars for shelf-stable storage, or cool and store in an airtight container in the refrigerator for up to one week. It can also be kept in the freezer for longer storage. 
