In a medium pot, add chopped pears, sugar, saffron and Riesling. Let simmer for 40 minutes, or until the wine has almost evaporated, leaving a thick syrup at the bottom of the pan.

Pour mixture into a blender, add the butter and blend until smooth.

Let cool, transfer into jars with tight-fitting lids and store in the refrigerator for up to one month.

Delicious spread on toast, biscuits, between layers of cake or mixed with yogurt.