How to make an Easy Roasted Pear Butter Recipe.
Roasted pears, maple sugar and browned butter. This is the secret to flavorful and silky in texture homemade Pear Butter
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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
Roast for flavor - don’t rush the roasting step. Roasting 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).
Adjust sweetness at the end - pears vary greatly in natural sugar, so taste once it’s thickened and add more sugar if needed.
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
Serving: 1tbspCalories: 30kcalCarbohydrates: 6gProtein: 0.1gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.03gCholesterol: 2mgSodium: 19mgPotassium: 40mgFiber: 1gSugar: 4gVitamin A: 31IUVitamin C: 2mgCalcium: 5mgIron: 0.1mg
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