Pear, Cardamom & Vanilla Marmalade


Hi Friends!

Welcome to Thanksgiving week – one of my absolute favorite times of the year!! Escaping to my kitchen to cook and welcome friends and family around my table is such a delight.

I’m actually soooo excited that I’m bringing you two of my favorite Autumn recipes this week. Couldn’t let the fall season pass by as we transition into winter / holiday without sharing some of my favorite recent recipes.

For the first of these two recipes, I recently developed a series of 3 marmalades for a Germain publication, sisterMAG. Sharing this pear, cardamom & vanilla recipe. It’s incredible on toast, over pancakes, on waffles…. seriously it’s worth making extra to have on hand in your fridge!

Also, in other news…

Announcing the opening of my 2nd Annual Food & Lifestyle Bloggers Conference!

Over 4 Saturdays in January, stream in from your home or office & learn from a select group of industry experts ranging from top stylists, bloggers, strategists, authors & photographers. Make sure to take advantage of the early bird price, valid for a limited time only.


More info at this link.


Happy cooking!


Pear, Cardamom & Vanilla Marmalade

This pear, cardamom & vanilla recipe marmalade is what I like to call "Autumn perfection". It’s incredibly versatile. Serve it on toast, over pancakes, on waffles…. Definitely worth making extra to have on hand in your fridge!


  • 3 lbs. approx. 6 large Bartlett or red pears, ripe, peeled, cored, cut into 3/4” chunks
  • 2 vanilla beans split lengthwise, seeds scraped
  • 1 cup sugar
  • 1 tablespoon fresh lemon juice
  • 2 earl grey tea bags
  • 1 teaspoon cardamom


  • Bring ¾ cup (177 ml) water to a boil. Steep earl grey tea bags for 15 minutes.
  • Place steeped tea and remaining ingredients in a medium saucepan and bring to a strong simmer (not quite boiling) over medium-high heat, stirring often.
  • Lower heat to simmer gently for about 40 minutes, gently mashing the pears halfway through. Continue to simmer for another 15-20 minutes.
  • Remove from heat.
  • Pulse mixture in blender gently, adding 1-3 tablespoons of water if needed until desired consistency is reached.
  • Store in an airtight jar for up to 2 weeks.

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