By Richard of The Quality Chop House

This is an adaptation of a recipe for apple butter from a Tartine book now made using pears. We sometimes end up with an excess of poached pears at the restaurant, when this happens we cook them into a butter so that the pears keep for longer. We use this butter into our famous doughnuts, rolled in cinnamon sugar, what a treat!

Ingredients (makes around 400g)

  • 2.3kg pears cored and chopped, poached or otherwise
  • 360ml apple cider
  • 60ml cider vinegar
  • 100g granulated sugar
  • 2 tsp ground cinnamon
  • ½ tsp grated nutmeg


  1. Get all the ingredients in a pan, the best thing to use is a heavy casserole dish.
  2. Put your pan on the hob and let the ingredients cook slowly for around 30 – 45 mins, or until they have properly broken down.
  3. Grab a stick blender and whizz the mixture together. You can also use a normal blender to do this if you work in batches.
  4. Stick the pan in the oven at about 150°C for about 5 hours, grab a good book or box set and stir the mixture every 30 mins until it looks thick and lovely.