Pear Adise Butter Recipes

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.

Steps:

• Wash 8-10 pint jars in hot soapy water or in dish washer.
• Keep hot until needed.
• Prepare lids as manufacturer directs.
• Place in a 6-quart pot.
• Pour orange juice over fruit.
• Stir in orange peel, sugar, spices and seed of vanilla bean.
• Use a hand blender if need be to get a nice smooth puree.
• Stirring constantly over medium heat, bring to a boil.
• Ladle into hot jars 1 at a time, leaving 1/4 inch headspace.
• Release trapped air.
• Wipe rim of jars with a clean damp cloth.
• Attach lid.
• Place in canner.
• Process in a boiling-water bath.
• For 15 minutes.

Steps:

• In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half; wrap each portion in plastic wrap. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Peel pears and cut each into eight wedges. Roll out each portion of dough into a 10x8-in. rectangle. Cut each into eight 1-in.-wide strips. Wrap each strip around a pear wedge., Place wrapped pears in an ungreased 11x7-in. baking dish. Combine brown sugar and spices; sprinkle over the top. In a small saucepan, bring water and butter to a boil; pour mixture over pear twists. Bake, uncovered, at 425° for 25-30 minutes or until golden brown. Serve warm with ice cream if desired.

Steps:

• Simmer pear halves and brandy in a saucepan for 20 minutes over medium heat. In a separate saucepan, combine sugar, zest, and orange juice. Set aside. When pears are soft, transfer to a blender and puree*. Add puree to saucepan and simmer for 1 1/2 hours over low heat, stirring occasionally. Pear butter is ready when all the liquid has evaporated and the consistency is very thick. If canning, follow USDA guidelines for canning.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• Prepare canning jars. Combine pears, sugar, orange juice, brandy and 1 tablespoon of the lemon juice in a heavy saucepan.
• Bring the mixture to a boil over high heat. Reduce heat to a simmer, and cook slowly until the pears are very tender, about 30 to 35 minutes.
• Spoon the mixture into a food processor or blender, and purée it, in batches if necessary, until it is smooth.
• Return the mixture to the heat, and simmer over low heat, stirring frequently, until it is very thick, another 25 to 30 minutes.
• Taste and add remaining lemon juice, if needed.
• Spoon the mixture into prepared jars, leaving 1/4 inch headspace. Process jars in a boiling water bath for 10 minutes. Adjust time according to altitude.