In Mississippi, summer doesn’t give up easily. The afternoons are still sweltering, but just this week I have started to notice a faint crispness in the morning air. Fall is on its way and that change of season felt especially sweet when a friend left me a basket of homegrown pears on my clinic doorstep. Their golden skins freckled and fragrant. After enjoying a few fresh, I turned the rest into smooth and spicy pear butter, filling the kitchen with the scent of cinnamon and simmering fruit.
Despite the name, pear butter isn’t made with dairy. The “butter” comes from its velvety texture, created by slowly cooking pears until they thicken into a silky, spreadable preserve. Naturally sweet, it often requires little or no added sugar. The uses for pear butter are numerous. Some of my favorite ways are on freshly toasted sourdough, swirled into oatmeal, or added to pancake and waffle batter. I often replace ¼ cup of the liquid called for in ready-made pancake mix with pear butter. Scooping that batter into a mini-muffin tin, is a great way to prep grab and go breakfast for the week.
Beyond its cozy taste, pear butter is a wholesome way to enjoy the many benefits of pears. One medium pear contains about six grams of fiber. This is almost a quarter of the daily recommended intake. Fiber supports digestion, steadies blood sugar, and helps you feel full longer.
They’re also a good source of vitamin C, which supports immune health. Pears are naturally rich in antioxidants and may help reduce inflammation while promoting heart health.
Another plus: pears are a low-glycemic fruit, which means they shouldn’t cause sharp spikes in blood sugar. That makes pear butter, when prepared with little or no added sugar, a diabetes-friendly alternative to traditional jams and jellies. My recipe for pear butter is naturally sweetened with dates which are another great source of fiber!
The magic of pear butter isn’t only in the nutrition facts. For me, it’s tied to that thoughtful basket of pears, the shift in the seasons, and the comfort of homemade food. As Mississippi edges toward fall, each jar feels like a celebration of both health and hospitality.
Pear Butter
4 pounds of ripe pears (about 12 medium), peeled, cored and chopped
1 cup of pitted Medjool dates
½ cup apple juice
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
Place the pears, dates, apple juice, and cinnamon in a slow cooker. Cook on low for 6 hours. Use an immersion blender in the crockpot and blend until smooth. You can also transfer to a regular blender and puree in batches. Stir in the vanilla extract at the end. Cool and store in jars in the fridge for up to a week. This can also be frozen for up to 6 months in a food safe freezer container.
