Pear Butter With Cardamom And Cinnamon Recipes

VANILLA SPICED PEAR BUTTER

Steps:

• In a large stainless steel saucepan, combine the pears, water, lemon zest and juice.
• Bring to a boil over medium-high heat. Reduce heat and boil gently, occasionally stirring, for 20 minutes.
• Working in batches, transfer mixture to a food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy. Alternatively, you may use an immersion blender.
• Measure 8 cups of pear puree (I used the excess as Pear Sauce).
• In a clean large stainless steel saucepan, combine pear puree, sugar, orange juice, vanilla, cinnamon, cardamom, and nutmeg.
• Stir until sugar dissolves.
• Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds it shape to a spoon and liquid does not separate. This will take 6-8 hours.
• Meanwhile, prepare canner, jars and lids:
• Wash and rinse the jars in hot soapy water. Drain the jars well of any excess water.
• Set the screw bands aside - they don't require sterilizing. Place the lids - the flat round portion of the two-piece closures - in a small saucepan, cover with water and bring to a simmer. Don't boil.
• Keep lids hot until you're ready to use them.
• Ladle hot butter into hot jars, leaving 1/4 inch head-space.
• Remove air bubbles and adjust head-space, if needed, but adding more butter. Wipe rim.
• Center the lid on jar and screw band down until resistance is med, then increase to fingertip tight.
• Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes.
• Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

PEAR BUTTER

Steps:

• Add all of your ingredients to a pan and cook over medium heat, stirring often.
• Cook until pears are tender and liquid is reduced, about 20-25 minutes.
• Let the pears cool for a couple minutes and then transfer to a blender (I highly recommend the Ninja).
• Blend until smooth.
• Store in the fridge.

PEAR BUTTER WITH CARDAMOM AND CINNAMON

Steps:

• Combine pears, wine and lemon juice in heavy large Dutch oven. Bring to boil. Reduce heat to medium-low; cover and simmer until pears are tender, occasionally stirring and pushing pears into liquid to submerge, about 20 minutes.
• Working in batches, transfer mixture to processor; puree. Return to same pot. Add sugar, cinnamon and cardamom. Simmer over low heat until mixture thickens and mounds slightly on spoon, stirring often and partially covering if mixture splatters, about 2 hours. Transfer hot pear butter to clean jars. Cover and cool. Refrigerate. (Can be made 2 weeks ahead. Keep refrigerated.)

GINGER CARDAMOM PEAR BUTTER

Steps:

• Process pears in a food processor until smooth.
• Combine pear puree and remaining ingredients in a medium sauté pan over medium heat.
• Bring to a simmer, stirring occasionally.
• Cook for 3 hours or until mixture is thick.