Winterpearbutter Recipes

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PEAR BUTTER RECIPE



Pear Butter Recipe image

The best pear butter recipe you'll ever make!

Provided by Patti Tucker

Categories     OMT! Eats

Time 5h10m

Number Of Ingredients 6

10 ripe pears, quartered and cut into large pieces, skin on
1 cup dark brown sugar
2 tsp all spice
1/4 tsp fresh ground nutmeg
1-2 tsp of homemade vanilla (to your liking)
1 tbsp fresh-squeezed lemon juice

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

WINTER PEARS



Winter Pears image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 25m

Yield 6 servings

Number Of Ingredients 8

3/4 cups superfine sugar
1/2 cup balsamic vinegar
Pinch salt
Freshly ground black pepper
3 red Bartlett pears
3 Comice or Bosc pears
1/4 pound almond or vanilla flavored Italian biscotti
1/2 pound mascarpone cheese or caramel or cinnamon flavored gelato or ice cream

Steps:

  • Combine sugar, vinegar, pinch of salt and a few grinds of black pepper in a bowl. Mix well to incorporate. Let stand for 15 minutes.
  • In the meantime cut the pears (skin on) into thin wedges with the seeds and stem removed. A good trick is to halve the fruit then use a melon-baller to scoop out the seeds then trim away the small bit of stem.
  • Place pears in a mixing bowl and carefully mix. When the balsamic-sugar mixture is ready, pour over the fruit and mix gently to coat evenly. Gently crush the biscotti into 6 serving bowls. Divide the pears into each dish then top with a dollop of the mascarpone cheese or a scoop of caramel or cinnamon flavored gelato or ice cream. Serve immediately.

PEAR BUTTER



Pear Butter image

Provided by Sandra Lee

Categories     condiment

Time 1h57m

Yield 1 jar

Number Of Ingredients 4

2 cans pear halves, drained
3 tablespoons pear brandy
1/2 (1-pound) box brown sugar
1 orange, zested and juiced

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.

WINTER PEAR BUTTER



Winter Pear Butter image

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

8 large pears, about 4-1/2 pounds (ripe)
1 cup sugar
1/3 cup brandy
1/3 cup water

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

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