Simmering pears in pear nectar (available in the natural-foods section of supermarkets) and then reducing the puree until thickened produces an exceptionally rich-tasting spread that contains no added fat or sugar. It is a great item to have on hand; spread it on toast or layer it with vanilla yogurt and top with nuts for a quick dessert or snack. If you have a good supply of pears, feel free to double the recipe, using a large saucepan.

Patsy Jamieson

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place pears and pear nectar in a heavy medium saucepan; bring to a simmer. Cover and simmer over medium-low heat, stirring occasionally, until the pears are very tender, 30 to 35 minutes. Cooking time will vary depending on the ripeness of the pears.

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  • Mash the pears with a potato masher. Cook, uncovered, over medium-low heat, stirring often, until the puree has cooked down to a thick mass (somewhat thicker than applesauce), 20 to 30 minutes. Stir almost constantly toward the end of cooking. Scrape the pear butter into a bowl or storage container and let cool.

Tips

Make Ahead Tip: Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 6 months.

Nutrition Facts

22 calories; protein 0.1g; carbohydrates 5.7g 2% DV; exchange other carbs 0.5; dietary fiber 0.9g 3% DV; sugars 4.3g; fatg; saturated fatg; cholesterolmg; vitamin a iu 6.5IU; vitamin c 1.2mg 2% DV; folate 1.9mcg 1% DV; calcium 2.9mg; iron 0.1mg; magnesium 2.1mg 1% DV; potassium 31.1mg 1% DV; sodium 0.7mg; thiaminmg.