The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials - Tastier, Healthier, Fresh Mayonnaise, Ketchup, Mustard, Peanut Butter, Salad Dressing, Chicken Stock, Chips and Dips, and More!

The warm flavors of vanilla and chai meet the crisp sweetness of pear in this must-make butter that is sure to be a smashing success in any pantry. This soft, fragrant fruit butter is scrumptious on a warm croissant.

Yield: About 2 cups (490 g)

Place the pears, water, and chai tea bags in a medium-size saucepan. Bring to a boil over high heat. Lower the heat and simmer until the pears are soft and mushy, about 30 minutes. Remove from the heat and allow to cool to room temperature. When the pears have cooled, remove the tea bags. Purée the cooled fruit in a food processor or blender until smooth. Return the puréed pears to the saucepan. Stir in the sugar and vanilla. Bring the purée to a low boil and cook, stirring regularly, until the purée has thickened and is spreadable, about 1 to 1 1/2 hours. The butter will thicken slightly as it cools; however, make sure you feel it is thick enough before you remove it from the heat—think jam. Don’t be afraid to cook it longer to get the thickness you prefer. When the butter has thickened, remove it from the heat and stir in the lemon juice and a pinch of salt. Pour the butter into a clean jar and refrigerate for up to 2 weeks.

• 1 1/2 pounds (680 g) ripe pears, peeled, cored, and diced
• 1 1/2 cups (355 ml) water
• 2 chai tea bags or 2 teaspoons loose-leaf chai tea wrapped in a square of cheesecloth and tied with some kitchen string (I use Tazo brand tea)
• 1/2 cup (100 g) sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon (15 ml) freshly squeezed lemon juice
• Pinch of coarse sea salt or kosher salt