I first realized the existence of pistachio butter when I was living in Northern California a few years back. Extremely expensive little jars of the stuff lined the shelves of fancy shops throughout Napa and Sonoma. I made it for the first time while testing recipes for my friend Joshua McFadden, the chef-owner of Ava Gene’s restaurant, which is down the street from my house in Portland. My recipe is a riff on his, and it truly is amazing. You may only get as far as slicing a perfectly ripe pear and dipping in.Grilled Pear Toasts with Amazing Pistachio ButterFrom Short Stack Editions Vol. 29: PearsRecipe from Short Stack Vol. 29: Pearsby Andrea Slonecker used with permission of Short Stack Editions. Follow them on Instagram at @shortstackeds.