pear and vanilla butter

Dancing-girl and her husband have an old pear tree in their garden which has produced a bountiful harvest this year.
Some of the pears found their way to my kitchen to be made into a recipe which I had spotted in the latest book to join my collection
Perfect Preserves by Maggie Mayhew.

The recipe is entitled pear and vanilla butter.
 A fruit butter is generally softer than jam and spreads like butter - hence the name!

 The ingredients are:
 And the method is quite simple.
Place all the ingredients except the sugar into a pan. Bring to the boil, cover and simmer for 10 minutes. then uncover the pan and continue cooking for another 15-20 minutes until the pears are very soft.
Remove the vanilla pod and scrape the seeds into the mixture.
Tip the fruit and juice into a blender and puree, then press through a sieve.
For every 600ml/1pint of puree add 275g/10oz warmed sugar.
Stir the mixture over a low heat until the sugar dissolves and then boil for 15 minutes until the mixture holds its shape when spooned onto a cold saucer.
Pot in the usual way and store for at least 2 days before using.

The resulting preserve is delicious -softly spreadable with tiny flecks of vanilla seeds



  1. I want some of this for my afternoon tea. What a lovely recipe. Thank you!

  2. Thank you for sharing this recipe. I know I have some pears coming my way soo so I will definitely be making this.

    1. Hello Gina. Glad you like the recipe. It is well worth a go. I found it only made 2 smallish pots and I needed less sugar than stated (maybe my pears were not very juicy), so you may want to double the quantities.

  3. Who knew that such hard, spotty ugly pears could make such lovely photos and delicious looking butter! Can't wait to sample some! Xx

  4. Next on my list of gluts to tackle is pears - your recipe will be perfect for preserving some of them. How long does the pear butter keep in the fridge?

    1. Hello Sarah, thank you for your comment. The recipe isn't very clear how long it will keep in the fridge - it says 'Fruit butters keep well in sealed jars and can be stored for up to 3 months. Once opened, they should be stored in the fridge'.
      I'm not sure whether that means 3 months once opened or 3 months in total.

  5. That looks really tasty. I may have to give it a try - we have an unusually quiet weekend ahead. Thanks for the recipe!


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