Pear Butter

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This smells FABULOUS when it's cooking. Makes about a quart, depending how far down you reduce it.

5 lb pears - peeled, cored, and cubed
1 cup white wine
2 Tbl lemon juice, fresh or bottled
1/2 cup sugar
1 tsp cinnamon
1 tsp cardmom
pinch nutmeg
Directions
1. Combine pears, wine and lemon juice in heavy lidded pot.  Bring to boil. Reduce heat to medium-low; cover and simmer until pears are tender, occasionally stirring and pushing pears into liquid to submerge, about 20 minutes.  Then puree, in a blender, food processor, or with an immersion blender.  Return to same pot and add sugar and spices. Simmer over low heat until mixture thickens and mounds slightly on spoon, stirring often and partially covering if mixture splatters, about 2 hours. Transfer hot pear butter to clean jars. Cover and cool. Refrigerate up to 2 weeks.
 
Notes:
If you don't want to use wine, use water, or a light-colored fruit juice, like apple or grape.  You just need to put something in the bottom of the pan to start the steaming that softens the pears into lovely mush.




Matriarchy

Member since Sep 2007

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