Perfect Pear Butter Recipe
It's perfect. It's pear. I can't believe it's not butter. More like a fruit spread - or a glaze for fowl and pork!
Simple to make and kid's are insane about it, you can obtain pears easily this time of year, which makes preserving a special Autumn treat because we will have Perfect Pear Butter all year long for toast, muffins, scones, hot cereals, pancakes, pork, chicken, duck, pheasant - and yes, it is versatile - dessert topping!
I am posting a small recipe because, although we do grow pears and put up many pints and quarts, most folks won't be canning 10 kilo batches. Don't be afraid. A small amount of effort yields a fabulous result that will bring joy to the hearts and mouths of diners, young and old.
- 12 Bartlett pears, (firm is fine, a little ripe will yield more pronounced aromatics) peeled, quartered and cored
- 2 C honey (raw is very good - but you can substitute sugar)
- 1/4 C fresh squeezed orange juice
- 1 tsp orange zest, minced
- 1/4 grated nutmeg
- water to cover the bottom of the sauce pan to prevent scorching. You will be evaporating the liquid away
- Prepare the pears and place the quarted fruit in the pan with just enough water to prevent scorching
- Bring to medium heat, stirring occasionally for 30 minutes to soften the pears. When they start to break down when you stir them, move on
- In a small bowl, combine the orange juice, orange zest, nutmeg and sweetener. Whisk well to begin to break down the sugar, if that is what you are using
- Add the sauce to the pears
- Using an immersion blender, puree the pears and the orange sauce until smooth
- Cook for 2 hours over medium heat, stirring frequently, reducing the liquid to obtain a thick, creamy consistency
- Wash your 1 (or 4) jars and lids well, fill and seal. If you are not going to use the product right away, follow correct canning procedures to seal. Refrigerate the pear butter until used or given as gifts, if you do not can the product.