Slow Cooker Vanilla Bean Pear Butter

Course Breakfast
Prep Time 15 minutes
Cook Time 9 hours 20 minutes
Total Time 9 hours 35 minutes
Author Janssen Bradshaw


  • 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


  1. Put all ingredients in the slow cooker, stir, and cook on low for 3-4 hours, until the pears are tender.
  2. Blend the mixture until smooth (I used an immersion blender, but you can put it in a regular blender or a food processor too).
  3. 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.
  4. (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).