Spiced Pear Butter Ii Recipes

HOMEMADE SPICED PEAR BUTTER

Steps:

• Peel and dice pears.
• Place pears, lemon juice, maple syrup, brown sugar, ginger slice, nutmeg, and salt in a medium sized saucepan over medium high heat- bring to a boil.
• Reduce heat to medium-low and simmer for 30 minutes with a lid, slightly ajar.
• Remove fresh ginger slice and use an immersion blender, or mash by hand, simmer an additional 10 minutes.
• Transfer mixture to a jar with a tight fitting lid and store for up to 2 weeks.

SPICED PEAR BUTTER

Steps:

• Combine pears and apple juice in a large Dutch oven.
• Tie broken cinnamon spices, gingerroot, allspice and cloves in a piece of cheese cloth; add to pear mixture. Bring to a boil; cover, reduce heat, and simmer for 45 minutes to 1 hour or until pears are tender.
• Drain pears, and discard spice bag.
• Mash pears or process in food processor until smooth.
• Return pear puree to Dutch oven, and add sugar.
• Cook, uncovered, over medium heat for 30 to 40 minutes or until mixture thickens, stirring frequently.
• Remove from heat, and quickly pour hot pear mixture into hot sterilized jars, leaving 1/4-inch headspace; wipe jar rims.
• Cover at once with metal lids, and screw on bands.
• Process in boiling water bath for 5 minutes.

MOM'S SPICED PEAR BREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x5x3-inch loaf pans.
• Combine flour, cinnamon, allspice, nutmeg, cloves, ginger, baking soda, salt, and baking powder in a large mixing bowl.
• Combine pears, brown sugar, raisins, vegetable oil, white sugar, apple cider, eggs, and vanilla in a separate bowl; blend well. Add to dry ingredients and stir just until moistened. Pour batter evenly into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 65 to 70 minutes. Cool in the loaf pans before removing to a wire rack to cool completely.

SPICED PEAR BUTTER

Steps:

• Combine pears, wine and lemon juice in heavy large saucepan. Cover and simmer until pears are soft, pushing unsubmerged pears into liquid occasionally, about 25 minutes. Force through food mill or coarse sieve to remove pear peel. Transfer to processor and puree.
• Return puree to heavy large sauce-pan. Add remaining ingredients. Stir over low heat until sugar dissolves. Increase heat to medium and boil gently until mixture thickens and mounds slightly on spoon stirring often, about 50 minutes.
• Discard fruit slices, cloves, vanilla and cinnamon. Spoon butter into hot canning jar, filling only to 1/4 inch form top. Immediately wipe rim, using towel dipped into hot water. Place lid on jar; seal tightly. Repeat with remaining jars.
• Arrange jars in large pot. Add boiling water to pot so that at least 1 inch of water covers tops of jars. Cover pot and boil rapidly 15 minutes. Remove jars from pot. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. (If lid pops up, store butter in refrigerator.) Store in cool dry place up to 1 year. Refrigerate after opening.

SPICED PEAR BUTTER II

Steps:

• This dark spread has an intense flavour.
• It is a terrific way to use up a basket of very ripe pears.
• Wash pears, remove stems and cores.
• Chop coarsely.
• Place in a large heavy-bottomed saucepan over low heat. Bring to a simmer, cover and cook 30 minutes or until tender, stirring often.
• Press pulp through a sieve or food mill.
• You should have about 5 cups puree. Return to saucepan with honey, orange juice and zest, sugar, cinnamon, ginger, nutmeg and cloves.
• Bring to a boil, reduce heat to medium low and cook, uncovered, for 45 to 60 minutes or until reduced by half and very thick.
• Stir often.
• To test for doneness, place a spoonful on a chilled saucer and holding over the sink, turn it over.
• If pear butter is done, it won't fall off.
• Pour into hot 1 cup jars, leaving 1/2 inch headspace. Seal with two-piece metal lids.
• Process in a boiling water canner for 10 minutes.
• Remove jars to a folded towel on the counter and let cool for 24 hours.
• Check seals, label and store in a cool, dark place Contributor: Rose Murray - Preserving Pleasure Yield: 3 jars