Chunky Pear Spread

    (15)
    1 hour 50 min

    This is the perfect breakfast spread. Pears are simmered in water until soft, then processed with brown sugar, lemon zest, nutmeg, almond extract and limoncello. Serve with toast or anything you fancy.


    13 people made this

    Ingredients
    Makes: 6 250ml jars

    • 2.25kg pears, peeled, cored and diced
    • 125ml water
    • 440g dark brown soft sugar
    • 2 teaspoons grated lemon zest
    • 1/4 teaspoon ground nutmeg
    • 1 teaspoon almond extract
    • 2 tablespoons limoncello liqueur

    Method
    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Place the pears and water into a large saucepan. Cook over medium heat until pears are soft, about 30 minutes. Sterilise six 250ml jars and keep warm.
    2. Transfer pears to a food processor and pulse until they reach your desired consistency. Return to the pan and stir in the dark brown soft sugar, lemon zest, nutmeg, almond extract and limoncello. Cook over medium-low heat, stirring occasionally, until the mixture reaches a thick consistency like butter, about 1 hour.
    3. Ladle the pear spread into the sterile jars, leaving 5mm headspace. Seal with lids and rings. Process in a hot water bath for 10 minutes to ensure a seal.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (15)

    Reviews in English (11)

    by
    63

    This recipe is wonderful! The only thing I did differently was to add lemon juice instead of liqueur (I didn't have any).  -  14 Oct 2007  (Review from Allrecipes US | Canada)

    by
    38

    Delicious! I also used lemon juice instead of liqueur. Next time, I'll reduce the amount of lemon juice slightly so the lemon flavor doesn't overpower the pears.  -  27 Aug 2009  (Review from Allrecipes US | Canada)

    by
    10

    Jenne, If you use jelly jars and seal them they should store for several months on the pantry shelf. Once the seal is broken it should be stored in the refrigerator and should be good for at least a couple of weeks. Thanks for checking out my recipe. Hope you get to try it and enjoy it as much as my family did. Jerim  -  26 Jun 2010  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 6 collections