How to make an Easy Roasted Pear Butter Recipe.
If fall had a flavor, this Roasted Pear Butter would be it. Sweet pears get roasted until caramelized and golden, then blended with maple sugar, cardamom, and orange zest. To finish, we stir in browned butter — that little extra step that makes everything taste nutty, rich, and irresistible.
The result is a silky fruit butter that’s just as good on your morning toast as it is swirled into yogurt, paired with cheese, or spooned straight from the jar.
Other homemade fruit butters you must try.
How is this recipe different?
- We roasted the pears first – this intensified their natural sweetness and gives the butter a deeper, almost jammy flavor base.
- We used maple sugar – it added a deep, toasty caramel-maple flavor without any extra liquid.
- Browned butter finish – stirred in at the end, adding a subtle toffee-like richness
- We used cardamom & orange zest – cozy autumn vibes with a fresh citrus spark.
Key Ingredients and Substitutions
Fresh pears – ripe pears bring natural sweetness and a creamy texture once roasted down. Bartletts and Anjous pears are softer and cook quickly, while Bosc hold their shape a bit more — any of them work beautifully.
Maple Sugar – is made by evaporating pure maple syrup until only the crystals remain. You get all that deep, toasty maple flavor without any extra liquid. It’s less sweet than white sugar, but way more complex. If you don’t have maple sugar, light brown sugar or coconut sugar will work, but you’ll miss that signature maple warmth.
Butter – a little melted butter helps pears roast to golden perfection, and then a browned butter finish swirls in nutty, toffee-like richness. If you need a dairy-free option, swap for coconut oil during roasting and stir in a touch of almond butter at the end for that nutty depth.
Other ingredients: orange zest and juice (you can also use lemon juice), salt, vanilla extract, cardamom & ground cinnamon (or cinnamon sticks). You can also add other warming spices (cloves, nutmeg, ginger or star anise) you have on hand.
Equipment you will need
- Rimmed baking sheet (lined with parchment)
- Large cooking pot, Dutch oven or heavy saucepan
- Immersion blender, food processor, or potato masher
- Microplane or fine grater
- Small skillet or saucepan
- Wooden spoon or heatproof spatula
- Canning jars or airtight containers
- Splatter guard
- Fine mesh sieve
- Water bath canner (optional)
Top Tips
Roast for flavor – don’t rush the roasting step. Those golden, caramelized edges will make this pear butter taste deep and complex instead of just “sweet purée.”
Low and slow – when cooking it down, keep the heat gentle. High heat scorches fruit butters fast (and once it tastes burnt, there’s no saving it).
Texture test – your pear butter is ready when you can drag a spoon across the bottom of the pot and the “line” holds for a few seconds without filling in.
Adjust sweetness at the end – pears vary greatly in natural sugar, so taste once it’s thickened and add just a little more coconut/maple sugar if needed.
Make it silky – for the smoothest finish, blend twice. Once after roasting and again after cooking down. A quick pass through a fine sieve or food mill takes it over the top.
How to make it
- Preheat oven to 400°F (205°C). Line a rimmed sheet pan with parchment.
- Peel, core, and quarter 4 lb pears. Pat dry (helps them caramelize).
- Toss pears with ½ cup coconut or maple sugar, 2 Tbsp melted butter, and ½ tsp fine salt.
- Spread in a single layer, cut sides down.
- Roast 25–35 min, flipping once, until edges are caramelized and pears are very tender.
- Scrape all pan juices + browned bits into a Dutch oven or deep saucepan (flavor gold).
- Transfer pears to the pot. Add zest of 1 orange, 1 tsp ground cardamom (and 1 tsp cinnamon if using).
- Blend with an immersion blender until the desired consistency. (Or vent a countertop blender and puree in batches, then return to pot.)
- Simmer the pear puree on low, partially covered with a splatter guard, stirring every 5–10 min, 25–40 min.
- Low-oven method (no scorching): Spread puree in a Dutch oven, bake at 250°F (120°C), stirring every 30 min, 60–120 min.
- Add 2–3 Tbsp orange juice as needed to keep it moving; the goal is thick, glossy, and moundable.
- In a small skillet, melt 2 Tbsp butter over medium heat. Cook until milk solids turn deep amber, and it smells nutty.
- Immediately stir the browned butter into the pear butter and add 1 tsp of vanilla extract.
- Need a touch more sweetness? Stir in 1–2 Tbsp more coconut/maple sugar.
- Pinch more salt brightens everything; a squeeze of orange juice lifts it.
- Carefully transfer the warm butter into the prepared hot jars.
- Make sure the rims of the jars are clean and dry before twisting on the lids
Cooking method variations
- Slow cooker: Do you prefer a hands-off method? After roasting and pureeing the pears, transfer them to a crock pot and cook uncovered on LOW for 6–8 hours, stirring occasionally, until thick. Finish with the browned butter swirl before storing.
- Canning process: For shelf-stable storage, hot-pack the finished pear butter into jars and process in a boiling water bath. Cooking time will vary. Higher elevations may require longer cooking time.
- Instant Pot: After roasting and pureeing the pears, transfer the pear mixture to the Instant Pot. Cook on Manual/Pressure Cook (High) for 10 minutes, then do a quick release. Switch to Sauté (low) and simmer, stirring often, until the butter thickens to your liking. Finish with the browned butter swirl before storing.
Best ways to enjoy this Delicious Pear Butter.
- On toast, biscuits, or an English muffin – the classic
- With ice cream
- With cheese – creamy Brie, tangy goat cheese, or sharp cheddar.
- Swirled into oatmeal or yogurt – a cozy breakfast.
- Spread on pancakes or waffles – skip the syrup
- With roasted meats – on pork tenderloin or chicken as a glaze
- Baked In – use it as filling for cookies, in cakes, or swirl it into quick breads and muffins.
- On Sandwiches – especially grilled cheese
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Storage instructions
Fridge: Store the glass jars of pear butter in the refrigerator for up to 2 weeks.
Freezer: For longer storage, spoon into freezer-safe jars or an airtight container (leave a little headspace at the top). Freeze up to 6 months. Thaw overnight in the fridge.
Reheating: Pear butter is usually enjoyed cold or at room temperature, but if you love it warm, gently reheat a spoonful in a small saucepan over low heat, or give it a few seconds in the microwave. Just enough to loosen it — don’t boil.
Canning: If you’re into preserving, pear butter can be safely water-bath canned for shelf-stable storage in a cool, dark place (time varies by altitude — readers should check USDA guidelines).
How to make an Easy Roasted Pear Butter Recipe.
Equipment
- baking sheet
- Dutch oven
- immersion blender
- small skillet
- spatula
- Glass Jars
Ingredients
- 4 lbs pears Bartlett, Bosc, or Anjou all work, peeled, cored, and quartered
- ½ cup maple sugar
- 2 Tbsp unsalted butter melted (for roasting)
- 1 tsp cardamom ground or 6–8 whole pods lightly crushed, removed later
- 1 tsp cinnamon ground or a few cinnamon sticks
- 1 orange zest
- ½ tsp sea salt
- 3 tbsp orange juice
- 2 tbsp unsalted butter for browning and finishing
- 1 tsp vanilla extract
Instructions
- Preheat oven to 400°F (205°C). Line a rimmed sheet pan with parchment.
- Peel, core, and quarter 4 lb pears. Pat dry (helps them caramelize).
- Toss pears with ½ cup coconut or maple sugar, 2 Tbsp melted butter, and ½ tsp fine salt.
- Spread in a single layer, cut sides down.
- Roast 25–35 min, flipping once, until edges are caramelized and pears are very tender.
- Scrape all pan juices + browned bits into a Dutch oven or deep saucepan (flavor gold).
- Transfer pears to the pot. Add zest of 1 orange, 1 tsp ground cardamom (and 1 tsp cinnamon if using).
- Blend with an immersion blender until silky. (Or vent a countertop blender and puree in batches, then return to pot.)
- Stovetop: Simmer on low, partially covered with a splatter guard, stirring every 5–10 min, 25–40 min.
- Low-oven method (no scorching): Spread puree in a Dutch oven, bake at 250°F (120°C), stirring every 30 min, 60–120 min.
- Add 2–3 Tbsp orange juice as needed to keep it moving; goal is thick, glossy, and mound-able.
- In a small skillet, melt 2 Tbsp butter over medium heat. Cook until milk solids turn deep amber and it smells nutty.
- Immediately stir the browned butter into the pear butter. (Add 1 tsp vanilla paste now if using.)
- Need a touch more sweetness? Stir in 1–2 Tbsp more coconut/maple sugar.
- Pinch more salt brightens everything; a squeeze of orange juice lifts it.
Notes
Low and slow – when cooking it down, keep the heat gentle. High heat scorches fruit butters fast (and once it tastes burnt, there’s no saving it).
Adjust sweetness at the end – pears vary greatly in natural sugar, so taste once it’s thickened and add more sugar if needed.
Nutrition
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Conclusion
This Easy Pear Butter recipe delivers a soft texture and intense flavor of pears.
The roasted fruit, maple sugar, cardamom, and browned butter make it cozy, a little fancy, and totally irresistible. Make a small batch to keep in the fridge, or go big and stock your freezer (or canning shelf).
FAQ
Can I can this pear butter?
Yes! Pear butter is safe for water bath canning as long as you follow tested guidelines. Ladle the hot butter into sterilized jars, leaving ¼-inch headspace, and process in a boiling water bath. The processing time varies with altitude, so always check the current USDA or National Center for Home Food Preservation recommendations for fruit butters. If you’re not interested in canning, the butter also keeps well in the fridge or freezer.
Can I leave the peels on the pears?
Absolutely. Leaving the skins on adds more depth and nutrition, and if you blend thoroughly, you’ll barely notice them. The only difference is a slightly more rustic texture with tiny flecks. If you want a silky-smooth butter, peel your pears before roasting.
How do I know when my pear butter is thick enough?
The spoon test is foolproof: drag a spoon across the bottom of the pot — if the line stays for a few seconds before filling in, it’s ready. Another trick is the plate test: drop a spoonful onto a chilled plate; it should hold its shape without forming a watery ring around it.
Can I make this pear butter without added sugar?
You can especially do this if your pears are very ripe and sweet. The butter will be a little lighter in color and flavor without the maple sugar, but it will still be delicious. Adding a splash of maple syrup or honey at the end can provide a touch of sweetness if needed.
Can I use Asian pears for pear butter?
Yes! Asian pears will work, but they behave a little differently than Bartlett, Bosc, or Anjou pears. They’re crisper and much juicier, so the butter may take longer to cook down and thicken. The flavor is lighter and more floral, so roasting them well helps concentrate that sweetness. Just plan on a bit of extra simmering time for the perfect, spreadable texture.
