Pears have been on sale at my grocery store since about January.
They are also always as hard as rocks.
Surprisingly, my girls aren’t all that interested in eating rock-hard pears (who are these children?).
And yet, possibly because I’m an idiot, I keep buying them. When I looked in my fridge drawers on Tuesday, I had ten pears in there.
Time to make some pear butter, obviously.
I made some apple butter a year or two ago and it was fantastic – I loved it on toast (and I loved it even more on ice cream). It was a quick way to make a pancake or waffle pretty awesome.
Obviously, it was time to make a pear butter version.
slow cooker vanilla bean pear butter
Slow Cooker Vanilla Bean Pear Butter
A simple vanilla bean pear butter made in a slow cooker. Perfect for spreading on toast, pancakes, waffles or stirring into yogurt and ice cream.
- 6 pears peeled, cored, and sliced (I ran mine through the food processor to speed up the slicing)
- 3/4 cup brown sugar I used dark brown sugar
- 1/4 cup water
- 2 Tablespoons lemon juice
- 1 vanilla bean sliced open
- 1 cinnamon stick
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoons ground nutmeg
Put all ingredients in the slow cooker, stir, and cook on low for 3-4 hours, until the pears are tender.
Blend the mixture until smooth (I used an immersion blender, but you can put it in a regular blender or a food processor too).
Return the mixture to the slow cooker, turn it up on high and cook until thick, about 6-8 more hours. Remove the vanilla bean and cinnamon stick, and spoon into a jar or other resealable container.
(I'm sure you could can this, but I know nothing about canning. So I just eat mine before it goes bad - it should last about two weeks in the fridge).