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Pear-adise Butter

Vanilla and rosemary accent this thick, smooth butter that positively shouts “pears” throughout. Spread some on ordinary bread and you'll have a fruity feast. —Kristina Pontier, Hillsboro, Oregon
  • Total Time
    Prep: 15 min. Cook: 2 hours + chilling
  • Makes
    2 cups


  • 4 cups pear juice
  • 4 pounds pears, peeled and cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1 vanilla bean (3 inches), split in half lengthwise
  • 3 fresh rosemary sprigs (4 inches)
  • 1 teaspoon white balsamic vinegar


  • In a large saucepan, bring pear juice to a boil; cook 30 minutes or until reduced to 1 cup. Stir in pears and salt; return to a boil. Reduce heat; cover and cook 15-20 minutes or until pears are tender. Cool slightly.
  • Transfer pear mixture to a food processor; cover and process until smooth. Return to the pan; add vanilla bean. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 65-75 minutes or until thickened, stirring occasionally.
  • Remove from heat. Discard vanilla bean. Stir in rosemary and vinegar; cover and let stand 30 minutes.
  • Discard rosemary. Cool to room temperature. Cover and refrigerate for at least 4 hours before serving.
Nutrition Facts
2 tablespoons: 92 calories, 0 fat (0 saturated fat), 0 cholesterol, 40mg sodium, 24g carbohydrate (15g sugars, 4g fiber), 1g protein.

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  • sgronholz
    Oct 31, 2018

    This recipe takes a bit of time to make but is well worth the effort! The “butter” turned out very smooth and tastes amazing! (Because we grow our own pears, I used homemade pear nectar instead of pear juice.)

  • ebers
    Oct 17, 2010

    Forgot to say that I discarded the ginger at the same time I discarded the vanilla bean and the cinnamon.

  • ebers
    Oct 17, 2010

    This is quite yummy!!! A bit messy for the stove because I could not find pear juice and substituted pear nectar. The nectar splattered quite a bit during the boiling down process. I also used three, 2 1/2 inch sticks of cinnamon instead of the rosemary and added a one inch piece of crystilized ginger. I used apple cider vinegar instead of the white balsamic vinegar. I added the cinnamon sticks with the vanilla bean and discarded them with the bean. The butter was very yummy. I would make this again!!!

  • gramglo
    Oct 15, 2010

    How much rosemary; 12 inches total or 4 inches total??Regards, Gloria J. Perez

  • HojoMe
    Oct 15, 2010

    I think somethings missing in this recipe...I did everything according to the recipe, but mine never congealed. It has the consistency of applesauce, am I missing something? Otherwise, the taste is delicious!*please note that you can find pear juice in any health food section of your grocer, or health food store. It is with the natural juices ....

  • digbugsgirl
    Oct 12, 2010

    If you have an orchard near you, they might have pear juice.

  • Luvs2cook500
    Oct 9, 2010

    Look for Pear Nectar. I'm sure that's what they ment or...juice saved from canned pears. I am going to use the nectar.

  • maisiedoo
    Oct 9, 2010

    Looks interesting but I don't know where to purchase pear juice. Will apple juice work?

  • SwimCathy
    Oct 9, 2010

    This looks delicious, but I have never seen pear juice in the store. Is it readily available? I was surprised to see no added sugar, so I assume it is more savory than apple butter. (?)