Try this sweet, rich colored, butter-like spread made with ripe pears and a hint of lemon Liqueur. So easy to make and oh so good on toast or hot biscuits. If you prefer a lighter colored butter use white sugar in place of brown sugar.

JERIM

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Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
96
Yield:
6 - 1/2 pint jars
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Ingredients

96
Original recipe yields 96 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the pears and water into a pot or large saucepan. Cook over medium heat until pears are soft, about 30 minutes. Sterilize six half-pint jars and keep warm.

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  • Transfer pears to a food processor and pulse until they reach your desired consistency. Return to the pan, and stir in the brown sugar, lemon zest, nutmeg, almond extract and limoncello. Cook over medium-low heat, stirring occasionally, until the mixture reaches a thick consistency like butter, about 1 hour.

  • Ladle the pear butter into the sterile jars, leaving 1/4 inch headspace. Seal with lids and rings. Process in a hot water bath for 10 minutes to ensure a seal.

Nutrition Facts

26 calories; protein 0.1g; carbohydrates 6.7g; sodium 1.1mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/14/2007
This recipe is wonderful! The only thing I did differently was to add lemon juice instead of liqueur (I didn't have any). Read More
(65)

Most helpful critical review

Rating: 3 stars
09/20/2011
No idea why this is called "Chunky" when you puree the pears and there isn't a chunk to be found. Flavor is good but the lemon flavor doesn't come through and I doubled the amount of limoncello. I cooked the pears with the skin on the pureed the whole pot with a hand blender. Worked really slick that way. I opted out of the almond extract and added vanilla extract and a vanilla bean to the mixture. But I did not add the extract or limoncello until it was good and thick because I felt it would be pointless and lost in evaporation. It was taking forever for it to thicken so I moved it to a shallow saute pan for more surface area. It still took well over two hours. Read More
(6)
17 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/14/2007
This recipe is wonderful! The only thing I did differently was to add lemon juice instead of liqueur (I didn't have any). Read More
(65)
Rating: 5 stars
08/27/2009
Delicious! I also used lemon juice instead of liqueur. Next time I'll reduce the amount of lemon juice slightly so the lemon flavor doesn't overpower the pears. Read More
(39)
Rating: 5 stars
06/28/2010
Jenne If you use jelly jars and seal them they should store for several months on the pantry shelf. Once the seal is broken it should be stored in the refrigerator and should be good for at least a couple of weeks. Thanks for checking out my recipe. Hope you get to try it and enjoy it as much as my family did. Jerim Read More
(10)
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Rating: 4 stars
09/07/2011
This tasted really good but I thought it was a bit too sweet (only used 3/4 C sugar) and it came out quite runny. Not like the spreadable "applebutter" thickness I was looking for. But that was probably my own fault I didnt cook the fruit until soft and then simmer for an hour. I put it all into a slow cooker on high for a few hours then used hand held blender to puree. I added some cornstarch to try to thicken it up but that didnt work. I used lemon juice instead of the liquor (didnt have any) and omitted the zest (didnt have any of that either). Read More
(7)
Rating: 3 stars
09/19/2011
No idea why this is called "Chunky" when you puree the pears and there isn't a chunk to be found. Flavor is good but the lemon flavor doesn't come through and I doubled the amount of limoncello. I cooked the pears with the skin on the pureed the whole pot with a hand blender. Worked really slick that way. I opted out of the almond extract and added vanilla extract and a vanilla bean to the mixture. But I did not add the extract or limoncello until it was good and thick because I felt it would be pointless and lost in evaporation. It was taking forever for it to thicken so I moved it to a shallow saute pan for more surface area. It still took well over two hours. Read More
(6)
Rating: 5 stars
06/28/2010
I haven't made this yet - so I stuck with everyone else's rating. I have a question. How long will this keep for and where do you store it? Read More
(4)
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Rating: 5 stars
09/23/2011
Great! Simple! Delicious! Read More
(4)
Rating: 4 stars
09/01/2012
Very good! Yet very sweet. It almost taste like a candy. Next time I would use only one cup of sugar. Otherwise the lemon and the limoncello work PERFECTLY together bringing out a very good taste! Read More
(2)
Rating: 5 stars
09/25/2015
Love this recipe. My husband thinks it is great! I added more lemon zest in fact did not measure the lemon zest. Also added cinnamon again did not measure just added to taste. I'm a cinnamon freak. Instead of using a food processor used my hand processor worked great and was able to leave in the saucepan. Read More
(1)
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