Honey Ginger Pear Butter smells incredible when it is cooking. It fills your home with the most delightful aroma as it simmers for hours. I found myself happily going to the kitchen to stir it often and lean over the pot to take in a deep breath. Be sure to watch over it more toward the end of the cooking process. You don’t want it to get too dry or scorch. I recommend using a non-stick pan too.
About the texture of the pear butter. The finer you process or puree the pears in the food processor will make it smoother. I wanted mine not completely smooth. It could be chunky, the choice is up to you. Once Honey Ginger Pear Butter is done you can either store it in the refrigerator which will last a few months or can it to last longer. Use it as a spread or substitute for applesauce in recipes. Just keep in mind it has honey, ginger, lemon, cinnamon, cardamom and vanilla in it when using it in place of plain applesauce.
- 4 cups chopped peeled and cored pears
- 1/3 cup honey
- 1 tablespoon ginger paste or fresh grated ginger
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 vanilla bean, split length-wise
Place chopped pears in the bowl of a food processor fitted with a knife blade. Process until smooth, stopping to scrape down sides as needed.
Combine pear puree and the remaining ingredients in a medium saucepan (non-stick recommended).
Bring to a simmer and cook over medium-low heat until mixture is thick, about 2 hours. Stir about every 20 minutes during the cooking process.
Remove vanilla bean, scrap the seeds from the vanilla bean and stir seeds into the pear butter. Discard outer bean.
Transfer pear butter to storage jars or containers. Cool to room temperature. Cover and chill thoroughly.
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