Annika Eats

Annika Eats

[INSERT_ELEMENTOR id="2758"]
Jump to Recipe Print Recipe

Caramelized Pear Brown Butter Spread

A compound butter you didn’t know you need. Filled with fresh pear, browned butter, vanilla, sugar and sea salt. Spread it over toast and upgrade your breakfast with this simple recipe. 

This is leftover makeover recipe. I made this delicious Vanilla Spiced Pear Syrup to make the yummy Pear vanilla fizz cocktail. With the leftover pear pulp from the syrup I made this compound butter that is so good, I surprised myself. The beauty about compound butters are the fact that it take a few minutes to make but it is PACKED with flavor and stores really well in the fridge. 

I absolutely love making recipe out of waste, or what would become waste. This recipe is a follow up from the syrup recipe as mentioned however if you haven’t made the syrup and don’t have leftover pear pulp you can make the pear pulp. Just chop up the fresh whole pear and cook it in a small sauce pan with sugar and vanilla. Avoid adding any liquid here as if you are not making the syrup it would just take longer to cook down. Let the liquid (pear juice) evaporate completely.

Now that you have the pear pulp, we can make the Caramelized Pear Brown Butter Spread. Cook the pear pulp until you can hear it frying in the pan, that the sugar caramelizing – this adds flavor, color and will affect the texture later. We then add the butter and let it melt. The mixture will look smooth at first as you stir it but we want to brown this butter in the pear pulp, so we keep going. The mixture will look darker in color and split. The butter and pulp will not be one cohesive mixture and that’s what we want. 

Take it off the heat, transfer all the mixture (melted butter and pulp) into a clean bowl. Let it cool down for a few minutes or if you live in a hot country transfer to the fridge until cooled down. Using a whisk, beat the mixture until pale, creamy and smooth. Season with salt and transfer to a butter jar. 

Toast some bread, spread it across (this stuff is potent so a little goes a long way) sprinkle a little sea salt and serve with some tea. You can also use this butter on Pancakes, Waffles, French toast, in your oatmeal etc. You can use apples, plums or apricots to make this butter. 

Now that we have covered how to make this Caramelized Pear Brown Butter Spread, you can have a look at the recipe video below but let’s get to it. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

Caramelized Pear Brown Butter Spread

A compound butter you didn’t know you need. Filled with fresh pear, browned butter, vanilla, sugar and sea salt. Spread it over toast and upgrade your breakfast with this simple recipe.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Course Appetizer, Breakfast, Brunch, Condiment, Lunch, Party, Snack, tea time
Cuisine American, French
Servings 6 people

Equipment

  • Small sauce pot
  • Whisk
  • Spoon

Ingredients
  

  • 1/4 cup Pear pulp check notes for more information
  • 4 tbsp Butter unsalted
  • Pinch of sea salt

Instructions
 

  • In a small sauce pot add the pear pulp and cook for 4-6 min on high heat until you can hear it rapidly frying. The sugars in the mixture are caramelizing. Which will make the mixture thicker, darker and more flavorful.
  • Add the butter and let it melt into the pear mixture. Let it fry together. The butter will melt completely and the mixture will look very smooth and pretty. It’s not done at this stage. We need to brown the butter so that it can get that nutty flavor. Cook further on high heat for 4-5 mins until the mixture looks split.
  • Transfer to a bowl and let it cool down completely. You can also place it in the fridge to speed up the process. Using a whisk beat the mixture together until pale, creamy and light. This shouldn’t take long. About 2 mins or so.
  • Transfer toa. Butter jar and spread over toast, sprinkle over some sea salt. It stores in the fridge for 1 month and the freezer for 3 months.

Notes

  • Pear pulp: This is the leftover pulp from the Vanilla Spiced Pear Syrup. If you haven’t made the syrup and don’t have leftover pear pulp you can make the pear pulp. Just chop up the fresh whole pear and cook it in a small sauce pan with sugar and vanilla on medium heat. Stirring. Avoid adding any liquid here as if you are not making the syrup it would just take longer to cook down. Let the liquid (pear juice) evaporate completely. Once the mixture is thick, blend together until smooth.

Comment