Apple Pear Butter Recipes

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APPLE-PEAR BUTTER



Apple-Pear Butter image

Apple-Pear Butter is so simple to make and so versatile! Serve it with waffles, biscuits, pound cake, and more.

Provided by Jennifer McHenry

Categories     toppings

Number Of Ingredients 8

4 pounds total of cooking apples and pears, peeled, cored, and cut into chunks
1 cup apple cider
2 cups granulated sugar
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice

Steps:

  • Place the apples, pears, and apple cider in a large heavy pot. Bring to a simmer over medium heat.
  • Cover and continue cooking 20 to 30 minutes, or until the fruit is well softened.
  • Place about half of the fruit mixture in a blender. Purée until smooth. Pour into a medium bowl. Repeat with the remaining fruit mixture.*
  • Return the fruit mixture to the pot. Bring the mixture to a simmer.
  • Stir in the sugar, lemon juice, cinnamon, nutmeg, cloves, and allspice. Continue to simmer for 1 to 2 hours, or until the mixture thickens and turns deep brown. Stir frequently.
  • Cool to room temperature. Then, transfer to airtight container(s) and refrigerate for up to 3 weeks.

APPLE-PEAR BUTTER



Apple-Pear Butter image

Sure, you've had apple butter (we included that classic recipe here, too), but with this recipe you can create more complex flavors with apple-pear or caramel-apple butters.

Provided by BHG Test Kitchen

Time 2h45m

Number Of Ingredients 6

2.5 pound tart cooking apples, cored and quartered (about 7 medium)
2 pound ripe pears, cored and quartered (about 4 medium)
3 cup apple cider or apple juice
2 cup granulated sugar
2 tablespoon fresh-squeezed lemon juice, strained
0.5 teaspoon ground cinnamon

Steps:

  • In an 8- to 10-qt. heavy pot or Dutch oven combine apples, pears, and cider. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally. Press apple mixture through a food mill or sieve. (You should have 7 1/2 to 8 cups.) Return pulp to pot; discard skins.
  • Stir in sugar, lemon juice, and cinnamon. Bring to boiling; reduce heat. Cook, uncovered, over very low heat 1 1/2 to 1 3/4 hours or until thick enough that mixture mounds on a spoon, stirring often.
  • Place pot of apple butter in a sink filled with ice water; stir to cool. Ladle into clean wide-mouth half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Store in refrigerator up to 2 weeks or freeze up to 6 months. Apple butter may darken slightly on freezing. Makes 5 to 6 half-pints.

Nutrition Facts : Calories 28 kcal, Carbohydrate 7 g, Sugar 7 g, UnsaturatedFat 0 g

CHEF



Chef image

Tangy-sweet apples and ripe orchard pears are slow-simmered until thick and bubbling-hot. Flavored with apple cider, brown sugar, cinnamon, nutmeg and cloves, this easy-to-prepare variation on traditional apple butter will be a hit with everyone. Why Try? You'll fill the house with the comforting aroma of homemade apple pear butter simmering on the stove. What could be better on an early autumn day? See the video, too!

Provided by By Chef | September 11, 2010 5:00 am Follow @FoodChannel !function(d,s,id){var js,fjs=d.getElementsB

Time 1h10m

Yield 12

Number Of Ingredients 9

6 ripe pears (about 4 lbs.)
6 fresh apples (about 2 lbs.)
4 cups apple cider
2 cups dark brown sugar, packed
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons fresh lemon juice

Steps:

  • 1 Quarter the fruit (do not peel) and core. Dice into large chunks. Place the fruit and apple cider in a heavy saucepan. Bring to a boil, reduce the heat to medium-low and simmer, stirring frequently, for 30 to 40 minutes, or until fruit is very soft when pierced with a knife. 2 Remove the pan from heat; add brown sugar, spices and lemon juice and stir to blend. 3 Puree mixture until very smooth in food processor fitted with a steel blade. 4 Return the mixture to the saucepan; simmer over low heat, stirring frequently, for 15 to 30 minutes, or until thickened to desired consistency. 5 Cool. Pour into jars, cover tightly and refrigerate for up to 30 days.

APPLE PEAR BUTTER (SLOW COOKER RECIPE)



Apple Pear Butter (Slow Cooker Recipe) image

Begin this recipe early in the day. Alternate cooking method instructions are located in the notes section.

Provided by Marta Rivera

Categories     Breakfast     Brunch     Miscellany

Time 8h10m

Number Of Ingredients 9

3 pounds (6 or 1 1/2 kilograms) apples ((Gala and Honeycrisp), roughly chopped)
1 pound (3 or 660 grams) pears ((Bartlett, Comice, or Anjou), stems removed and roughly chopped)
1/2 cup (125 milliliters apple cider
1/2 cup (125 milliliters) apple cider vinegar
1/2 cup, packed (120 grams) dark brown sugar
1 teaspoon (3 grams) ground cinnamon
1/2 tsp (1 gram) ground ginger
1/4 teaspoon (1 gram) kosher salt
1 tsp vanilla extract

Steps:

  • Add the pear and apple chunks to a blender, along with the apple cider and the apple cider vinegar.
  • Blend the fruits with the liquids until smooth and no chunks remain, about 1 minute.
  • Pour the contents of the blender into a slow cooker. Add the brown sugar, ground cinnamon, ground ginger, kosher salt, and vanilla extract to the puree. Stir the spices and sugar, and vanilla into the apple pear mixture to combine.
  • Cover the slow cooker and set the temperature to high. Leave the cover of the slow cooker askew to allow steam to escape from the apple pear butter as it cooks.
  • Cook the apple pear butter for 8-12 hours, stirring the apple pear butter once every hour.
  • Once the apple pear butter is done, transfer it into clean mason jars or storage containers. If you do this while the apple pear butter is piping hot, the heat from it will help vacuum seal the lids on the jars.
  • Store in the fridge for up to one month.Use it as a spread, topping, or mixed into your favorite recipes.

Nutrition Facts : Calories 48 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 17 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 2 g, ServingSize 1 serving

SLOW-COOKER PEAR AND APPLE BUTTER



Slow-Cooker Pear and Apple Butter image

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

2 1/2 pounds Bartlett or Anjou pears (about 5)
2 1/2 pounds McIntosh or Gala apples (about 5)
1 cup packed dark-brown sugar
1/2 teaspoon coarse salt
1 cinnamon stick

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

APPLE PEAR BUTTER WITH PIE CRUST DIPPERS



Apple Pear Butter with Pie Crust Dippers image

Provided by Trisha Yearwood

Categories     condiment

Time 9h

Yield 1 quart fruit butter

Number Of Ingredients 11

6 Gala apples (about 2 pounds), peels on, cut into 1-inch chunks
6 Bartlett pears (about 2 pounds), peels on, cut into 1-inch chunks
1 1/2 cups apple cider
1 tablespoon maple syrup
1 chai tea bag
1/2 teaspoon kosher salt
One 9-inch round pie dough
1 large egg, lightly beaten
1 tablespoon sugar
1/2 teaspoon apple pie spice
1/2 teaspoon kosher salt

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.

SLOW COOKER SPICED APPLE AND PEAR BUTTER



Slow Cooker Spiced Apple and Pear Butter image

Provided by Kelsey Nixon

Categories     condiment

Time 8h20m

Yield 8 cups

Number Of Ingredients 9

6 McIntosh apples, peeled and cored
6 Bartlett pears, peeled and cored
3/4 cup light brown sugar
1/2 cup apple juice or cider
1/4 cup molasses
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
Two 3-inch cinnamon sticks

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 WITH CARDAMOM



Pear-Apple Butter With Cardamom image

Provided by Melissa Clark

Categories     breakfast, condiments

Time 3h30m

Yield About 3 cups

Number Of Ingredients 8

3 pounds soft, ripe pears like Bartlett or Anjou, coarsely chopped with peel and core (10 cups)
2 pounds apples, coarsely chopped with peel and core (8 cups)
1/2 cup brandy
180 grams light brown sugar (about 1 cup)
2 tablespoons lemon juice
5 grams ground cardamom (about 1/2 teaspoon)
Pinch fine sea salt
1 teaspoon vanilla extract

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-APPLE BUTTER



Pear-Apple Butter image

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

3 lbs pears, firm and ripe, peeled, quartered, cored and cut into 1-inch chunks (about 10 pears)
2 tablespoons water
2 cups applesauce
3/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground nutmeg

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

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