Spiced pear butter is a traditional preparation that has been valued in various Latin American cultures for its unique flavor and versatility in the kitchen. This recipe has its roots in the ancestral practice of preserving ripe fruit through slow cooking and the use of spices to enhance natural flavors. In countries like Mexico and Argentina, this preparation is usually known simply as "pear butter," while in other places it may be found under similar names such as "spiced pear preserve" or "sweet spiced pear." The use of spices like cinnamon, ginger, and cloves not only provides a rich aroma but also reflects the influence of colonial gastronomy and the regional adaptation to local ingredients.
This preserve is not only an excellent way to use overripe pears, avoiding waste, but it also offers a sensory experience that combines the natural sweetness of the fruit with warm and aromatic notes. Traditionally, spiced pear butter is enjoyed spread on bread, accompanying soft cheeses, or as a complement to desserts, but its use has diversified, adapting to contemporary culinary trends.
How to Make Spiced Pear Butter
This dark paste has an intense flavor. It is a great way to use a basket of very ripe pears.
Wash the pears, remove the stems and cores. Chop into large pieces.
Place in a large, heavy-bottomed saucepan over low heat. Bring to a simmer, cover, and cook for 30 minutes or until tender, stirring often.
Press the pulp through a sieve or food mill. You should have approximately 5 cups of puree.
Return it to the saucepan with honey, orange juice and zest, sugar, cinnamon, ginger, nutmeg, and cloves.
Bring to a boil, reduce the heat to medium-low and cook, uncovered, for 45 to 60 minutes or until reduced by half and very thick. Stir often.
To test if it's ready, place a spoonful on a cold plate and, holding it over the sink, turn it upside down. If the pear butter is ready, it will not fall off.
Pour into hot 1-cup jars, leaving a 1/2-inch headspace. Seal with two-piece metal lids.
Process in a boiling water bath for 10 minutes. Remove the jars to a folded towel on the countertop and let cool for 24 hours.
Check the seals, label, and store in a cool, dark place.
