Pear Butter Recipe with Brown Sugar and Cinnamon: A Cozy Way to Use Ripe Pears

A well-made pear butter wraps warmth around you. It doesn’t rush. It simmers. It leans on time and patience, like any good story passed down through stained paper and strong hands.

In this guide, you’ll learn how to make smooth, cinnamon-spiced pear butter using either the stovetop or the slow cooker. This recipe balances the gentle sweetness of ripe pears with brown sugar, warm spices, and just a trace of lemon to lift the flavor. It spreads like velvet across toast, biscuits, or pancakes and keeps well in the fridge or pantry, depending on your method.

You’ll leave here with a jar that tastes like autumn and a process that works every time, no guesswork, no stress.

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Why Pear Butter Stands Out from Other Fruit Spreads

This isn’t applesauce. It isn’t jam. It’s closer in consistency to pumpkin butter but leans lighter. You won’t need pectin, and you won’t need to rush to preserve. Just pears and heat doing their job slowly.

I prefer it to pear jam when working with Bartletts or Bosc. The smooth, slow-cooked finish lets the pear flavor shine without being masked by too much sugar or thickener. It’s also more adaptable: swirl into oatmeal, layer between cakes, or spoon onto cheese boards.

If you’ve made my Pear Cream Cheese Crisp or Pear Tart Recipe, this butter is a natural next step. It helps you stretch fresh fruit into something long-lasting and practical.

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Best Pears for Making Pear Butter at Home

Ripe Bartlett pears are my first choice. They cook down easily and carry a mellow sweetness that works well with brown sugar. Anjou and Bosc pears also hold up, especially if you like a slightly thicker texture.

Overripe fruit works better than underripe. Bruises won’t matter here. Softness is your friend. In fact, the deeper the scent of the pears when you slice into them, the stronger your finished butter will taste.

You can also use a mix of varieties. That’s how I often end up making it—clearing out the last of the week’s fruit bowl.

For another way to use those pears, the Pear Cake is one of my favorite fall bakes.

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Spices, Sugar, and the Maple Syrup Question

The brown sugar brings depth. Cinnamon leads the spice blend, with nutmeg and cloves just brushing in. I’ve found that a pinch of salt rounds it out and prevents it from tasting flat.

You can add maple syrup at the end if you want a touch of smoky sweetness. I usually taste first, then decide. Some pears bring enough sugar on their own.

Between brown sugar and maple syrup, brown sugar wins if you want thicker texture and a more molasses-forward flavor. Maple gives it more gloss and a slightly looser spread.

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How to Prepare and Simmer Pear Butter on the Stovetop

Start by washing, peeling, coring, and chopping the pears. The smaller the chunks, the quicker they break down.

In a heavy pot or Dutch oven, combine the pears with brown sugar, spices, lemon juice, and a pinch of salt. Stir everything until coated.

Bring to a simmer on medium heat. Once it starts bubbling, lower the heat, cover the pot, and let it cook for about 45 minutes. The fruit should collapse easily under a spoon.

Use an immersion blender to purée the mixture until smooth. I’ve tried transferring to a countertop blender, but I prefer blending directly in the pot. Fewer dishes, fewer spills.

Return the purée to the heat. Simmer uncovered for another 30 to 45 minutes, stirring often. When the butter holds its shape on a spoon, it’s ready.

Add vanilla extract and, if you like, a drizzle of maple syrup. Taste and adjust as needed.

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Slow Cooker Method for Crockpot Pear Butter

If you’d rather not stand by the stove, the slow cooker works well.

Place all your ingredients into the slow cooker, stir, and cook on low for 8 to 10 hours. Leave the lid slightly ajar to help moisture escape.

Once the pears are soft and golden, blend the mixture until smooth. Then stir in vanilla and maple syrup, and cook uncovered for another 30 minutes. The texture will thicken as it cools.

I’ve used this method for large batches when prepping gifts. It’s especially useful during a busy week when I want my house to smell like spiced pears without watching the pot.

Try this route if you’ve already made Pear Salad and want something that cooks itself in the background.

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How to Store and Serve Pear Butter

Spoon the cooled butter into clean jars. Refrigerated, it keeps for up to 2 weeks. If you’re canning, follow safe water bath procedures and leave proper headspace. Sealed jars will last several months on a cool shelf.

I spread this on buttered toast or tuck it into cake layers. It also pairs beautifully with strong cheese like blue or sharp cheddar.

Serve warm or chilled. Warmed pear butter over pancakes is something I go back to every October. You can also swirl it into yogurt with granola or layer it under whipped cream for quick pear dessert recipes that don’t feel thrown together.

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A Practical Ingredient Swap: Brown Sugar vs. White Sugar

I’ve made this recipe with both white sugar and brown sugar. Brown sugar consistently wins.

It binds with the spices, giving the butter a richer base. White sugar, by comparison, tastes flatter and produces a looser spread. Unless you’re after a more neutral, clean taste, stick with brown sugar. It creates that cozy Butter Yellow hue and brings out the deeper notes of spiced pear butter better than anything else.

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Final Thoughts and Pin-Worthy Takeaway

Pear butter lets you hold onto pear season longer. It asks for patience but rewards every stir with deep flavor.

Make it ahead, store it well, and find ways to use it that feel personal to your kitchen. I make a habit of freezing small jars before the holidays—those become quick, thoughtful gifts or additions to winter breakfasts.

Save this recipe to your Fall Desserts or Fresh Pear Recipes board so you can come back to it anytime.

And if you make it, tell me how it turned out. Was it stovetop or slow cooker? Did you try maple syrup or skip it?

Share your notes or questions in the comments—I always read them.

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