PEAR BUTTER RECIPE
The best pear butter recipe you'll ever make!
Provided by Patti Tucker
Categories OMT! Eats
Time 5h10m
Number Of Ingredients 6
Steps:
- Place pears, sugar, all spice and nutmeg into slow cooker and mix. Turn on high and cook for 4 -5 hours, until pear pieces are very soft. Once cooked, cool enough to mix with immersion blender, or pour into regular blender. Blend to desired texture. Add vanilla and lemon juice. Mix thoroughly. Pour into jars to store in fridge or freezer.
Nutrition Facts : Calories 32 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 4 tbsp, Sodium 1 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CHAMPAGNE WITH PEAR LIQUEUR
Provided by Michael Chiarello : Food Network
Categories beverage
Time 5m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Pour 1 tablespoon of pear liqueur in each of 6 glasses. Top each glass with Champagne.
- Garnish with a pear slice or drop the pear slice gently into the glass.
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
CHAMPAGNE PEAR BUTTER
Very sweet pear butter with champagne and spices. Cooked all day in a slow cooker for a really smooth fruit butter. I love pears and champagne as a combination, so brought them together in this recipe.
Provided by cddbt
Categories Jellies
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place diced pears into slow cooker. In mixing bowl, combine sugar, cornstarch, spices, vanilla, and champagne, stirring to dissolve slightly. Pour mixture over pears, cover, and cook on high 2 hours, stirring occasionally until syrup starts to form. Turn to low setting and cook approximately 6-8 hours.
- Ladle into blender in small batches, blending until smooth and pouring out into bowl, repeating until all the pears have been processed and you have bowl full of fruit butter. I then ladle mine into jelly jars and can them using the water bath canning method.
Nutrition Facts : Calories 882.8, Fat 0.8, SaturatedFat 0.1, Sodium 7.9, Carbohydrate 221.8, Fiber 17.4, Sugar 188.2, Protein 2.2
PEAR CHAMPAGNE COCKTAIL
We chose to garnish our cocktail with Seckel or Forelle pear slices because of their small size - they fit perfectly in the Champagne flutes. Be sure to lower the slices slowly into the flute or the Champagne will bubble over.
Yield Serves 1
Number Of Ingredients 3
Steps:
- Pour eau-de-vie into a Champagne flute and swirl around to coat inside of glass. Top off with Champagne.
WINTER PEAR BUTTER
Smooth, delicate pear butter is delicious on toast, popovers, biscuits and other light breads. Try it on waffles and pancakes, too.
Provided by Sean Coate
Categories Pears
Time 55m
Yield 4 cups, 1 serving(s)
Number Of Ingredients 4
Steps:
- Peel, quarter and core the pears; chop in 1/2-inch pieces.
- Put all the ingredients in a large heavy pot; bring to a boil.
- Reduce the heat and cook, stirring often, for 15 minutes, or until the pears are soft.
- Puree the mixture in a food processor or blender.
- Return the puree to the pot.
- Cook uncovered over very low heat, stirring often, for 1 to 1-1/2 hours, or until the pear butter is very thick.
- Be careful not to let it scorch.
- Remove from the heat.
- Stir the hot pear butter for a minute or two to release more heat.
- Spoon into clean hot jars, leaving 1/4 inch of space at the top of each jar.
- Wipe the rim of each jar.
- Cover and allow to come to room temperature. (You'll notice that the pear butter is a rather gray-green color; this is the correct color.)
- Label the jars and refrigerate for up to three weeks.
- (Remember: The label should include the name of the recipe and the date by which it should be eaten. Be sure the recipient stores the pear butter in the refrigerator.).
Nutrition Facts : Calories 2059.7, Fat 2.2, SaturatedFat 0.1, Sodium 23.5, Carbohydrate 484.4, Fiber 57, Sugar 379.9, Protein 7
CHAMPAGNE-POACHED PEARS
If you only have time for a dessert after the kids are in bed, try something elegant and expedient, like poached pears. This recipe works best with pink champagne.
Provided by Victoria Granof
Categories Champagne Fruit Dessert Poach Valentine's Day Quick & Easy Lemon Pear Winter Cookie Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- 1. Combine all the ingredients except the pears in a pot and bring to a simmer.
- 2. Carefully lower the pears into the liquid (adding up to 1 cup water to make sure the fruit is fully submerged).
- 3. Simmer until the pears are tender, 15 to 17 minutes for small pears, 25 to 30 minutes for large ones.
- 4. Cool the pears in the cooking liquid for 30 minutes before serving, or store them in the refrigerator (still in the liquid) for up to a week.
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