I’m just warning you—if you make this pear butter, your family is going to be looking around for a pie! The aroma is amazing! This is a super simple recipe and requires very little attention as it cooks. I put it together in the morning, and it gave a very “autumnal” feel to the house inspiring me to <finally> switch out the summery wreaths to more fall-ish ones and adding little bits of fall decor around and about!
This recipe definitely fits in with our healthy but oh-so-yummy POV, too! If you are someone who knows how to can (not in my skill set…at least as of yet!), this would be an excellent choice to fill some jars and store them away. I am just keeping ours in the ‘fridge while it lasts. Someone suggested to me to add a small bowlful to a cheese platter; oh, my…wouldn’t that be yummy?!! Here are a few ideas of ways I am thinking of to use the pear butter. (I would love to hear your ideas, too…please share!)
- mixed in with granola and yogurt
- topping a bowl of hot oatmeal
- spread on a piece of toast or a bagel w/cream cheese
- on a peanut butter or almond butter sandwich
- served with pork chops or a pork tenderloin
- mixed in with roasted veggies
- base for a vinaigrette
Pear Butter
ingredients:
2-2+1/2 pounds of ripe pears, peeled and cored
1 large apple, peeled and cored
1 cup of water
2 chai teabags
3 small pieces of crystallized ginger OR 1/4 cup liquid sweetener
(i.e., honey, agave, maybe even maple syrup or molasses)
1/2 vanilla bean, seeds scraped out
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/2 teaspoon nutmeg
1/4 teaspoon sea salt
juice of 1/2 of a lemon
directions:
- chop fruit into smallish cubes (1-1+1/2″)
- in a 2 quart saucepan, bring water, fruit, and tea bags to a boil; lower heat and allow to simmer for 30 minutes
- discard tea bag
- using * an immersion blender puree the cooked fruit
- pour into a mini-crockpot and cook on low for 2 hours, stirring every 20 minute or so
- after 2 hours, add in the seasonings and the lemon juice; stir really well and cook for 1 more hour. it is finished when the quantity has reduced by 1/4 to 1/3, and it is nice and thick
- blend to make it REALLY smooth! done! enjoy!
NOTE: it is super important not to tightly seal the crockpot or else the pear butter will become watery and not cook down into a nice, thick consistency. I simply propped up the lidon one side the whole time it was cooking with the spatula I was using to stir
* instead of an immersion blender, puree the cooked fruit and liquid very carefully in a standard blender or a food processor…or you could even mash it with a potato masher. the finer it is in the end, the better “butter” you will make.
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
