I use the slow cooker, following Marisa’s apple butter method. Since I tend to take a light hand with spicing and sugar, I really end up producing something between a pear sauce and pear butter. I used four large bosc pears plus one quince.
A thick and dreamy butter of homegrown D'Anjou pears perfumed with fennel seed and white wine. The 'procrastinaty' process makes it easy to break the recipe up in stages and reduces the actual cooking time to less than an hour.