Pear-Apple Butter With Cardamom Recipe (2024)

Skipped the brandy, but used whole cardamom in a bag, and a whole cinnamon stick, and a 2 slices fresh ginger. Very good and worth making again. Certainly punches up applebutter or pear butter. Would also be very good if cooked a little less and eaten as a sauce.

To simplify, I removed the cores and chopped roughly. After the first 40 minutes, I used the immersion blender and voila, the perfect consistency

Didn't use 3 cups of water, used 2, it didn't seem necessary and this cut the cooking time. Also, just mashed the fruit, didn't use a food mill. It seemed too sweet though, all things considered I like this recipe but would cut the sugar by half since apples & pears are naturally sweet.

Halved the sugar as recommended and nearly doubled the cardamom. I may cut back on the vanilla next time, it added a little too much sweetness and undercut the warmness of the spice.

-Skipped the brandy, used whole cardamom in a bag, and a whole cinnamon stick, and a 2 slices fresh ginger. Very good and worth making again. Certainly punches up applebutter or pear butter. Would also be very good if cooked a little less and eaten as a sauce.
-Didn't use 3 cups of water, used 2, it didn't seem necessary-this cut the cooking time. mashed the fruit, was too sweet though, I like this recipe but would cut the sugar by half since apples & pears are naturally sweet.

Replaced step 1 and 2 by omitting water and placing all ingredients except vanilla in a slow cooker on Low, overnight. Stir occasionally. If still a lot of liquid, vent lid or remove entirely. You can change to High but watch for scorching. I let it get very dry and can it to be used as a spread. I also reduce sugar to 3/4c. Makes about 7 half pint (8oz) jars. Good with all pears and double cardamom.

Made according to recipe except: used 2 cups of water, 1 tsp of cardamom, and 1 cinnamon stick. Great on toast, but this is amazing spread on a grilled cheese sandwich!!

I made this jam but I added cinnamon, a pinch of nutmeg and some ground ginger too. It was fabulous.

Did a small portion: 3 apples 3 pears whole & chopped, Between 2-3 lbs. Cooked down with 1c water & inch knob of ginger. Strained with spoon and sieve. Used 2 round tbsps light brown sugar, 1tsp maple syrup. Ended up too sweet, will use half the portion next time. Spices: Ground Cinnamon, cardamom, nutmeg, allspice, clove, ginger. 1 tsp lemon juice. Really good, a little too sweet. Not as thick as my local jam Maker's apple butter, but it does the trick!

This turned out DELICIOUS & was easy to make (I made a small batch just to test the recipe. 3 pears, 4 apples= 3 small jam jars.) I used an apple-peeler tool to peel and core the apples quickly. Immersion-blending it all up right in the pot saves on dishes and is faster than using the food mill. Used only 2 cups water instead of 3. Swapped the brown sugar for maple syrup and cut the amount by half–it turned out plenty sweet.Planning on making a bigger batch to gift to friends for the holidays.

Delicious treat on biscuits! I used apple cider instead of water and freshly ground the cardamom.

I would recommend waiting a bit to add the sugar or add it slowly while tasting. I had some super ripe sweet pears and I decided to cut the sugar in half and only put a half cup. However, with the sweetness of the fruit it still came out crazy sweet. Delicious, but very sweet.

After passing through a food mill, adding half the brown sugar, and cooking for the recommended time, the butter was still too sweet and loose-textured for my liking. So after letting it cool I blasted it in the blender at high speed which gave it a lovely silky, buttery consistency. Then I cooked it down for another 30 min with a whole lemon cut into slices, which added some much-needed acidity and pectin. Great flavor and texture with these amendments.

An excellent way to use the pears that have ripened all at one. So easy.

Took much longer to cook down

Make this for Madeline. She loves cardamom and pears.

Halved the sugar as recommended and nearly doubled the cardamom. I may cut back on the vanilla next time, it added a little too much sweetness and undercut the warmness of the spice.

To simplify, I removed the cores and chopped roughly. After the first 40 minutes, I used the immersion blender and voila, the perfect consistency

-Skipped the brandy, used whole cardamom in a bag, and a whole cinnamon stick, and a 2 slices fresh ginger. Very good and worth making again. Certainly punches up applebutter or pear butter. Would also be very good if cooked a little less and eaten as a sauce.
-Didn't use 3 cups of water, used 2, it didn't seem necessary-this cut the cooking time. mashed the fruit, was too sweet though, I like this recipe but would cut the sugar by half since apples & pears are naturally sweet.

Didn't use 3 cups of water, used 2, it didn't seem necessary and this cut the cooking time. Also, just mashed the fruit, didn't use a food mill. It seemed too sweet though, all things considered I like this recipe but would cut the sugar by half since apples & pears are naturally sweet.