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Chunky Pear Butter with a Lemon Twist

Rated as 4.69 out of 5 Stars
11

"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."
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Ingredients

1 h 50 m servings 26
Original recipe yields 96 servings (6 - 1/2 pint jars)

Directions

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  1. 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.
  2. 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.
  3. 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


Per Serving: 26 calories; 0 6.7 0.1 0 1 Full nutrition

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Reviews

Read all reviews 12
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe is wonderful! The only thing I did differently was to add lemon juice instead of liqueur (I didn't have any).

Most helpful critical review

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...

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This recipe is wonderful! The only thing I did differently was to add lemon juice instead of liqueur (I didn't have any).

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.

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 le...

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...

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...

Great! Simple! Delicious!

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?

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 tast...

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 cinna...