This recipe comes from Richard of The Quality Chop House.

This is an adaptation of a recipe in a Tartine book for apple butter, but using pears. We sometimes end up with an excess of poached pears at the restaurant, when this happens we just slap them in a pan and cook them down. As a butter, the pears keep for longer. We then use the butter into our famous doughnuts and roll them around 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 and pop them in your pan. The best thing to cook this in is a heavy dutch oven, a Le Creuset or similar.
  2. Put the pan on the heat and let it cook slowly for around 30 – 45 mins, or until it has properly broken down.
  3. Grab a stick blender and whizz it all up, you could also use a benchtop blender, working in batches.
  4. Stick the pan in the oven at about 150c for about 5 hours, grab a good book or box set and stir the mixture every 30 mins until it is thick and lovely.


The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.