Combine all ingredients in a medium saucepan over medium-high heat, stirring to combine.
Bring to a boil, then cover (cover partially to allow steam to leave the pot) and simmer for 50 minutes. Stir occasionally to make sure the bottom doesn't burn.
After the mixture has cooked down and the pears are super soft, transfer to a food processor (remove the star anises) or blender.
Blend until completely smooth.
Store in a mason jar for up to 3 weeks in the fridge. Enjoy!
Notes
Simmer the ingredients with the lid partially covering the pot. This will help to trap some of the steam so that it doesn't dry out.
Stir the pear butter occasionally as it cooks so that it doesn't burn to the bottom of the pan.