Sunday, November 14, 2010

Vanilla Pear Butter

I think this is probably my favorite thing I have ever canned. It's really lovely on toast or maybe on top of a slice of pound cake with some whipped cream. It's very lightly sweet with a great mix of cinnamon, vanilla, lemon and cognac. Delicious!

Vanilla Pear Butter makes about 4 cups

4 pounds of bartlett pears cored and cut into chunks (feel free to try other pear varieties)
1/2 cup dry white wine
4 tablespoons lemon juice
3/4 cup sugar
1 vanilla bean split open
1 cinnamon stick
pinch salt
3 tablespoons cognac or brandy

Combine pears, wine and 3 tablespoons of the lemon juice in a heavy wide pan. Cover and simmer until soft, about 20 min. Put pears through a food mill to get rid of the skins then return to pot. Cook puree with sugar, vanilla bean, cinnamon and salt. Boil gently stirring occasionally for about 40 min until thick. Discard cinnamon stick and remove vanilla bean (rinse it, let it dry and then add to your sugar jar) then add cognac and remaining tablespoon lemon. Spoon into jars and put in a Hot Water Bath for 15 min.

Now this is just a little taste of heaven on my Ice Box Rolls - easiest fresh hot rolls ever!


  1. I make a jam very similar to this butter. Try making a bread pudding out of it; it is spectacular. I use Nigella Lawson's Ginger Bread Pudding recipe and just make adjustments to the jam and alcohol to soak the raisins in. The custard is wonderful!

  2. That sounds wonderful - I love Nigella! Will have to omit raisins - not one of my favorites. Thanks!