Pears cooked down slowly until the sugars darken and thicken, with nothing else doing the work — a fruit butter, not a jam.
That long cooking is what separates it: there is no set from pectin and no bright acidity, just a deep, mellow pear that spreads like honey. Put it on dark bread with butter underneath, or alongside a firm cheese where a sharper preserve would fight.
Made to European food rules on additives and labelling.
