Amazing Triple Pear Puree

The “triple” refers to three forms of pear layered into one puree: ripe Anjou fruit, pear vinegar for tang, and pear brandy (poire Williams or eau de vie) for aromatic depth. The result is a condiment that tastes more pear than pear itself.

Anjou pears are the right call here. Bartletts collapse into watery mush; Anjous hold their fruit structure during the long cook and yield a thicker, more concentrated puree. Cut them into eighths so they cook evenly through the 40-minute simmer.

Reducing the puree by a third is the second crucial step. The wet, sweet first phase becomes a glossy spread once the water cooks off. Watch the bottom of the saucepan; once you can drag a spoon and see a clear path that takes a beat to fill in, you are there. The vinegar and sugar balance is essential during this reduction; both flavors intensify as the puree thickens.

The brandy goes in off heat to preserve its aromatic punch. Cooked brandy loses its perfume; stirred in warm, it perfumes the entire jar.

Serve it on a cheese board with sharp cheddar or aged gouda, alongside roast pork or duck, or spooned warm over vanilla ice cream.

Pro Tips

• If pear vinegar is unavailable, substitute a quality white wine vinegar with a touch more sugar.
• Stir frequently in the second simmer; thick puree scorches fast at the bottom.
• Decant into sterilized jars while warm for longer fridge life (up to 3 weeks).
• Make 2 days ahead; flavors deepen as it rests.

Variations

• Add a cinnamon stick and a few cloves during the first simmer for spiced pear butter.
• Swap brandy for Calvados to layer in apple notes.
• Fold in a tablespoon of fresh thyme leaves for a savory cheese-board version.