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Easy Small-Batch Cinnamon Pear Butter Recipe

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This small-batch cinnamon pear butter captures deep, concentrated flavor without spending hours over a hot stove. Made with ripe pears and pantry spices, it’s perfect for spreading on toast, swirling into yogurt, or gifting in tiny jars.

Ingredients

Scale
  • 2 pounds ripe Bartlett or Bosc pears (about 4–5 medium pears)
  • ¼ cup (50 g) granulated sugar
  • 2 tablespoons (25 g) packed light brown sugar
  • 2 tablespoons (30 ml) maple syrup
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1½ teaspoons ground cinnamon
  • 1 whole cinnamon stick
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 teaspoon (5 ml) vanilla extract
  • Pinch of salt (about ⅛ teaspoon)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Wash pears well; leave skins on.
  2. Cut each pear in half lengthwise, leaving stem and core intact. Place cut-side down on prepared baking sheet. Tuck cinnamon stick among pears. Roast for 25-30 minutes until pears are very soft and skins are wrinkled and caramelized.
  3. Let pears cool on baking sheet for about 10 minutes until comfortable to handle. Peel off skins (they should slip off easily). Remove stems and cores. Discard cinnamon stick or save for later.
  4. Transfer peeled, cored pears to a medium heavy-bottomed saucepan or Dutch oven. Add granulated sugar, brown sugar, maple syrup, lemon juice, ground cinnamon, nutmeg, ginger, vanilla extract, and salt. If desired, add back the roasted cinnamon stick. Use an immersion blender to puree until completely smooth. (If using a regular blender, work in batches and hold lid firmly with a towel.)
  5. Place saucepan over medium heat and bring to a gentle simmer. Reduce heat to medium-low and cook, stirring frequently, for 30-40 minutes. The mixture will darken and thicken. Stir every 3-4 minutes, scraping bottom and sides to prevent scorching. Stir more often as it thickens.
  6. Test for doneness: Spoon a small amount onto a chilled plate and let sit for 30 seconds. Tilt the plate; if the butter holds its shape and doesn’t run, it’s done. If it slides, cook 5 more minutes and test again.
  7. Remove cinnamon stick and discard. Ladle hot pear butter into sterilized glass jars, leaving ½ inch headspace. Wipe rims clean, screw on lids, and let cool completely on the counter. Refrigerate after opening.

Notes

Roasting the pears first concentrates flavor and cuts simmering time in half. Stir frequently, especially in the last 15 minutes, to prevent scorching. Adjust sweetness based on pear ripeness. For a smoother texture, use a fine-mesh sieve or food mill. The pear butter improves after a day or two in the fridge as flavors meld.

Nutrition

Keywords: pear butter, cinnamon pear butter, small batch, homemade, fall recipe, fruit butter, easy, stovetop, vegan, gluten-free

Find it online: https://yumbelle.com/easy-small-batch-cinnamon-pear-butter-recipe/