Mmmmmm, pear harvest.
There are many things to do with pears: poach, slice, bake, dice...
but I prefer to make pear butter.
Since the end of summer is upon us, it is a great way to usher in fall and fall's flavors.
This recipe is for a simple, easy, and quick Vanilla Pear Butter that can be whipped up in an afternoon and doesn't have to be canned and all that mess.
Yes, this can be made gluten free (make sure you use certified gluten free ingredients if you need to).
I used a bushel of pears from a relative's backyard tree.
Local, fresh, organic!
Much better than what's at the grocery store right now.
And much cheaper.
Beautiful shades of green and yellow!
Make sure to use the ripest pears you can; if they are not ripe, your butter will be grainy and not as smooth. Not good.
This recipe makes 4 cups of Pear Butter. You can spread this on toast, fruit, cookies,
or even eat it like applesauce. This pear butter also has a lot more flavor, and includes a SECRET ingredient to make it taste that much better!
-Makes 4 Cups of Pear Butter-
Step 1: Gather pears. Needed are:
-20 pears (mine were small because they were organic)
Peel and core pears. Chop into small pieces.
Add pears to food processor (I had to add half, then the other half) and
process till totally smooth, like a puree.
Step 2: Add pear puree to large pot.
Add next ingredients:
-Juice of 1/2 a lemon (I used organic, it was smaller)
-About 1/2t. lemon zest
-About 1/4t. fresh grated ginger (omit if you don't like)
-1c. brown sugar (I didn't pack down tight) (sub. turbinado or certified gf sugar for gluten free)
-1T honey (sub. agave or maple syrup if needed)
You can use a little more lemon zest if you want, if you like lemon.
I do, and I did.
Step 3: The SECRET ingredient.
What makes the vanilla the Vanilla.
Spicier, more vanilla-y, more FLAVOR. Much better than regular vanilla extract.
If you haven't tried Mexican vanilla, you are missing out!
Of course, if you don't have it, feel free to sub. regular vanilla.
-1T of vanilla should be added to the pot now.
Step 4: Mix all ingredients well. Add pot to stove. Cook on
the LOWEST heat setting you can, covered, for 1 hour.
This has a tendency to bubble and splatter if it's on too high of a heat. Not good.
You will have to stir intermittently to keep everything moving.
We are just cooking it to meld all the flavors together.
Take off heat after 1 hour, let cool, then add to an airtight container (I used a glass Pyrex with cover)
For serving, I recommend heating- the flavors are better than when cold.
Of course, if you like it cold, don't heat.
Top with some fresh lemon zest - fancy!
Mine didn't last for more than a week.
Make sure to eat it soon, because without preservatives it won't keep long.
All photos and instructions copyright Allison Cooling for Quiet Lion Creations.
If you share/use/post this tutorial, please link back to me. It is much appreciated!