One of Molly’s personal favorites is this Pear & Ricotta Tartine with Maple Pecan Butter by Chef Ryan Conn. And, in honor of Chef Ryan, use promo code CHEFRYAN for 10% off through Oct. 31, at ...

Ladle the hot pear butter into sterile half-pint jars, leaving 1/4-inch headspace. To can, apply lids and rings just until finger tight; process in a boiling water bath for 10 minutes.

For the maple pear butter: 1 large very ripe Bartlett pear, peeled, cored and mashed ¼ cup soft butter (no substitutions) 1½ tablespoons pure maple syrup For the scones: 3 cups flour 1 /3 cup sugar ...