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Pear-adise Butter

 Pear-adise Butter
Vanilla and rosemary accent this thick, smooth butter that positively shouts “pears” throughout. Spread some on ordinary bread and you'll have a fruity feast. —Kristina Pontier, Hillsboro, Oregon
16 ServingsPrep: 15 min. Cook: 2 hours + chilling


  • 4 cups pear juice
  • 4 pounds pears, peeled and cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1 vanilla bean (3 inches), split in half lengthwise
  • 3 fresh rosemary sprigs (4 inches)
  • 1 teaspoon white balsamic vinegar


  • In a large saucepan, bring pear juice to a boil; cook 30 minutes or
  • until reduced to 1 cup. Stir in pears and salt; return to a boil.
  • Reduce heat; cover and cook 15-20 minutes or until pears are tender.
  • Cool slightly.
  • Transfer pear mixture to a food processor; cover and process until
  • smooth. Return to the pan; add vanilla bean. Bring to a boil over
  • medium heat, stirring constantly. Reduce heat; simmer, uncovered,
  • for 65-75 minutes or until thickened, stirring occasionally.
  • Remove from heat. Discard vanilla bean. Stir in rosemary and vinegar;
  • cover and let stand 30 minutes.
  • Discard rosemary. Cool to room temperature. Cover and refrigerate for
  • at least 4 hours before serving. Yield: 2 cups.
Nutritional Facts: 2 tablespoons equals 92 calories, trace fat (trace saturated fat), 0 cholesterol, 40 mg sodium,

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Pear-adise Butter (continued)

Nutritional Facts: 24 g carbohydrate, 4 g fiber, 1 g protein.