This smooth pear preserve with a tang of ginger is excellent with toast or scones, would be perfect with gingerbread, and delightful with shards of chocolate in an autumn crostata. The only word that properly describes it is a ‘butter’ – it has the mouthfeel of apple butter, but the taste of gingery pears.
I like to cook the fruit quickly to highlight its fresh taste. I use sugar to draw juice from the pears, add lemon juice and a bit of chopped candied ginger, cook the resulting mixture, and then purée it with an immersion blender. Like all small batches, this goes together quickly.