Pear Honey

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Having just recently made pear butter (think apple butterI thought I would try using the crockpot to reduce the liquid down in this recipe. It worked great. I cut up the pears and cooked them on the stove top with the sugar until it got nice and juicy. Then I placed it in my crockpot and cooked it on low. I left mine on overnight and may have cooked it too long. It became really dark. Everyone I let taste it said it was very good. I haven't tated it before so have no way to judge. Will be making it again.

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I just made this pear honey. I used 8 cups of chopped pears and 4 cups of sugar. It took a little over an hour to cook. I'm not sure if I got the right consistency though. I used a potato masher to mash up the pears. It came out very thick consistency. More like a jelly. Is it suppose to be so thick? The taste is amazing! Like candy! But its not smooth and creamy like honey. Should I have cooked it more? I wouldnt want to add more sure because it is very sweet already.

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I have made this recipe twice and the only comment I have is that it takes much longer than 30 minutes, probably like an hour or more. I use my dutch oven, uncovered, since it distrubutes the heat evenly. It is extremely runny at first but you have to cook until all the liquid has evaporated and only the sugar is left. You can tell when this has taken place on how it bubbles up and it should be a golden honey color when it is ready. But when that water completely evaporates, you have to be right on it or it will begin to burn. Love this recipe!!! Tastes just like my friend Jackie's pear honey.

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very pretty and tasty. Took much longer than 30 minutes to cook. Did not know what to expect. Would have liked directions on how the pear honey should look when ready. Thanks,We Love Paula

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I used this recipe instead of my old one. What a joke! I cooked the pears at least one and a half hours. The liquid is very runny. Never again... Wish I had not let my old recipe die in my old computer :(

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Btcovers- great idea adding ginger! Pears plus ginger- mmmmm!

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I have a asian pear tree and I use those pears, Everyone loves it even my mail man he's a fan .

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Yes, cooking this for the suggested amount of time does result in a thinner spread, but I've always made it this way and it ends up tasting almost like a pear glaze on my toast. So many reviewers are complaining about the sweetness, but when the pear honey is thin, one is not prone to putting so much on a piece of toast, so then it's not so overly sweet. My mother-in-law (from whom I got this recipe years ago would not agree, but I digress . . .

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This looks like the good old midwestern pear honey I remember, but I hadn't been able to find the recipe so I improvised one very like it. I add a couple of chopped limes and about 1/2 cup of grated ginger to the basic recipe. It's not traditional , but it really sings!

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This is the first time I've ever made Pear Honey. I was just shy of 16 cups of pears so cut the sugar back to nine cups. Cooked over medium low heat 2 1/2-3 hours and processed with an immersible blender. This is absolutely awesome! Thanks for the recipe, Paula!