SLOW-COOKER PEAR AND APPLE BUTTER
Place this spread in decorative jars for gifts, but save some for yourself -- it's great on toast or pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 6 cups
Number Of Ingredients 5
Steps:
- Peel, quarter, and core pears and apples. In a food processor, finely grate fruit (in batches, if necessary), then transfer to a 5- to 6-quart slow cooker. Stir in dark-brown sugar, salt, and cinnamon stick. Cover and cook on high, 4 hours.
- Remove cinnamon stick and reserve. Transfer mixture to processor (in batches, if necessary) and process until smooth. Return to slow cooker, along with cinnamon stick, and cook on high, uncovered, until mixture is thick and browned, 4 hours. Discard cinnamon stick and let mixture cool. Transfer to airtight containers and refrigerate, up to 3 weeks, or freeze, up to 3 months.
Nutrition Facts : Calories 43 g, Fiber 1 g
SLOW COOKER SPICED APPLE AND PEAR BUTTER
Steps:
- Cut the fruit into large chunks. Process the apples and pears in a food processor, working in batches, until finely grated. Transfer the fruit to the slow cooker.
- Sprinkle in the brown sugar, apple juice, molasses, allspice, cloves and salt, and add the cinnamon sticks. Cover and cook 4 to 6 hours on high heat.
- Remove the lid and reserve the cinnamon sticks. Carefully return the fruit, in batches, to the food processor and process until smooth. Transfer the processed fruit back to the slow cooker along with the cinnamon sticks. Continue cooking on high until thick and spreadable, another 2 to 4 hours. Allow the mixture to cool before transferring to sealed airtight containers.
- Refrigerate up to 2 weeks or freeze up to 3 months.
PEAR-APPLE BUTTER
This tastes like autumn, but is great any time of year. If fresh pears are not in season, you can use canned pear halves packed in light syrup. Just drain four 16-oz. cans, puree in blender or food processor and simmer with remaining ingredients as directed. This spread is delicious on toast or muffins. It will keep up to 1 month in the refrigerator, so it would make a great gift come holiday season.
Provided by JackieOhNo
Categories Breakfast
Time 1h30m
Yield 4 1/2 cups
Number Of Ingredients 7
Steps:
- Put pears and water in a heavy 3-quart saucepan. Cover and simmer over medium-low heat about 20 minutes until pears are tender, stirring occasionally. Drain.
- Process in 2 batches in food processor or blender until smooth. You will have about 4 cups puree.
- Pour back into same saucepan. Stir in remaining ingredients. Bring to a simmer over medium heat. Reduce heat to low. Cover pot, leaving lid slightly ajar, and simmer about 1 hour until mixture is shiny and very thick, stirring often.
- Spoon into clean hot jars. Cover tightly, cool and refrigerate.
Nutrition Facts : Calories 397.1, Fat 0.8, SaturatedFat 0.2, Sodium 35.1, Carbohydrate 103.4, Fiber 10.9, Sugar 63.4, Protein 1.4
APPLE PEAR BUTTER WITH PIE CRUST DIPPERS
Provided by Trisha Yearwood
Categories condiment
Time 9h
Yield 1 quart fruit butter
Number Of Ingredients 11
Steps:
- For the apple pear butter: Place the apples and pears in the insert of a slow cooker. Pour the apple cider and maple syrup over the fruit, then drop the tea bag in and sprinkle with the salt. Gently stir to coat the fruit, being mindful not to break the tea bag. Cover and set to cook on high until the fruit is completely tender, about 8 hours. Discard the tea bag.
- Scoop the fruit into the bowl of a food processor with a slotted spoon and pulse until smooth, working in batches if necessary, about 1 minute. Pour the fruit puree into a large nonstick pot. Place the pot over low heat and bring to a simmer, then simmer until the volume is reduced by a third and the color darkens and intensifies, 35 to 40 minutes.
- For the pie crust dippers: Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment.
- Place the round of pie dough on a cutting board. Add a splash of water to the beaten egg and brush the crust with the egg wash. Combine the sugar, apple pie spice and salt in a small bowl and sprinkle evenly over the pie dough. Use a pizza cutter or knife to slice the round into 20 strips. Place on the lined baking sheet and bake until golden brown and crispy, 10 to 15 minutes. Set aside to cool for a few minutes.
- Serve the butter alongside the pie crust dippers or store in an airtight container, refrigerated, for up to 2 weeks. If preparing in advance, allow to cool completely before covering and storing.
AUTUMN APPLE-PEAR CHUTNEY
This deeply spiced chutney is one of the last things I make each fall. I love it alongside roasted root vegetables and in place of applesauce with Hanukkah latkes. I don't typically peel pears, but if yours have tough, pebbly skin, you might want to peel them.
Provided by Marisa McClellan
Time 1h55m
Yield 24
Number Of Ingredients 13
Steps:
- Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
- Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
- Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 2.6 g, Protein 1 g, Sodium 197.1 mg, Sugar 22.9 g
PEAR-APPLE BUTTER WITH CARDAMOM
Provided by Melissa Clark
Categories breakfast, condiments
Time 3h30m
Yield About 3 cups
Number Of Ingredients 8
Steps:
- In a large pot, combine pears, apples, 3 cups water and brandy. Bring to a boil and cook over high heat until fruit is very soft and falling apart, 30 to 45 minutes.
- Run mixture through the fine mesh of a food mill to remove seeds and skin. Return purée to pot and stir in sugar, lemon juice, cardamom and salt. Simmer over low heat, stirring often to prevent scorching at the bottom of the pot, until butter is thick, jammy, sticky to the touch and chestnut-colored, about 2 1/2 hours. Stir in vanilla.
- If you plan to can the butter, while it simmers prepare the jars according to the instructions here; after it has simmered, spoon into hot sterilized jars and process as directed. Otherwise, let butter cool, then store in the refrigerator or freezer.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 0 grams, Carbohydrate 81 grams, Fat 1 gram, Fiber 11 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 59 milligrams, Sugar 61 grams
PEAR BUTTER
Pear butter is lightly scented with orange and nutmeg. This is an old recipe from a dear friend. Its taste is so good in toast or even on top of steak or chicken.
Provided by SUNFLOWER71
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 31m
Yield 32
Number Of Ingredients 5
Steps:
- Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.
- Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.
- Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 21.5 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 18.2 g
PEAR OR APPLE BUTTER
We have made this delicious butter from pears picked from an old farm tree. Check a canning book for details on proper canning process. This method may be used for apple butter, though more sugar may be needed.
Provided by cathyfood
Categories Low Protein
Time 2h20m
Yield 4 jars, 12 serving(s)
Number Of Ingredients 6
Steps:
- Remove seeds and any bad spots, and chop fresh pears to make 12 cups chopped pears. Cook in a large, heavy pot with the apple juice until the fruit is soft. Add a little water if necessary to keep from sticking.
- Put pear pulp through food mill and measure pulp.
- For every 5 cups of pulp, add the sugar and spices as listed.
- Return measured pulp to pot with sugar and spices.
- Return to heat and cook until reduced to desired thickness.
- Place in sterilized jars, seal with new lids, and process in boiling water bath for 10 minutes.
Nutrition Facts : Calories 193.8, Fat 0.3, Sodium 3.6, Carbohydrate 50.6, Fiber 5.2, Sugar 40.5, Protein 0.7
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