Any type of pear will work in this recipe, but Bartletts are the best choice.
6 cups chopped peeled ripe pears (2 pounds)
1/2 cup apple juice
1 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom (optional)
1 teaspoon vanilla extract
How to Make It
Combine pears and juice in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Place pear mixture in a blender or food processor, and process until smooth.
Combine puréed pear mixture, sugar, cinnamon, and cardamom (if desired) in pan; bring to a boil. Reduce heat; simmer, uncovered, 55 minutes or until mixture is thick, stirring frequently. Stir in vanilla. Cool. Store butter in an airtight container in refrigerator up to 2 months.