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My mom used to make this when we were kids...oh the memories!
Her recipe called for many (if not all) of the same spices and seasonings as apple butter. I know, how boring, but she had to use the produce somehow and we all really loved it!
This recipe looks to be refreshingly different and very, very tasty. I think, perhaps, that I'll take this recipe to her next summer, and we could make it together.
I find the slow cooker works really well for this type of thing, if you're in no hurry.
Thanks Chef, for the trip down memory lane and a truly lovely recipe.
 I use Bartlett pears because that is what we grow. You can use whatever you can get in your area because all pears will make a fine and Perfect Pear Butter |
 I peel my pears - it saves a lot of time and effort straining the fruit from the skins |
 Just cover the bottom of the pan with fresh water, then slowly soften the quartered pears over a medium heat |
 Combine the orange juice, zest, sweetener and nutmeg in a separate bowl |
 Puree the pears to a smooth consistency |
 Add the orange sauce to the pureed pears |
 Slowly simmer the pears to evapoate as much liquid as possible and reduce to a buttery consistency. You will know thick when you see it. Just don't scorch the product - constant stirring is the key! |
 When you drop a small dollop of a fruit butter on a room temperature plate and it doesn't 'weep' or run, but stands up like a Hersey's Kiss - you are THERE! |
 Old Glory & The Flag of Michigan |
 Warm, buttered toast, a hearty dollop of Perfect Pear Butter and a glass of freshly squeezed orange juice. Delightful! |
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It's perfect. It's pear. I can't believe it's not butter. More like a fruit spread - or a glaze for fowl and pork!
Simple to make and kid's are insane about it, you can obtain pears easily this time of year, which makes preserving a special Autumn treat because we will have Perfect Pear Butter all year long for toast, muffins, scones, hot cereals, pancakes, pork, chicken, duck, pheasant - and yes, it is versatile - dessert topping!
I am posting a small recipe because, although we do grow pears and put up many pints and quarts, most folks won't be canning 10 kilo batches. Don't be afraid. A small amount of effort yields a fabulous result that will bring joy to the hearts and mouths of diners, young and old.
Prep time: 15 minutes
Cook time: 2.5 hours
Servings: 1 quart
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Ingredients
- 12 Bartlett pears, (firm is fine, a little ripe will yield more pronounced aromatics) peeled, quartered and cored
- 2 C honey (raw is very good - but you can substitute sugar)
- 1/4 C fresh squeezed orange juice
- 1 tsp orange zest, minced
- 1/4 grated nutmeg
- water to cover the bottom of the sauce pan to prevent scorching. You will be evaporating the liquid away
Directions
- Prepare the pears and place the quarted fruit in the pan with just enough water to prevent scorching
- Bring to medium heat, stirring occasionally for 30 minutes to soften the pears. When they start to break down when you stir them, move on
- In a small bowl, combine the orange juice, orange zest, nutmeg and sweetener. Whisk well to begin to break down the sugar, if that is what you are using
- Add the sauce to the pears
- Using an immersion blender, puree the pears and the orange sauce until smooth
- Cook for 2 hours over medium heat, stirring frequently, reducing the liquid to obtain a thick, creamy consistency
- Wash your 1 (or 4) jars and lids well, fill and seal. If you are not going to use the product right away, follow correct canning procedures to seal. Refrigerate the pear butter until used or given as gifts, if you do not can the product.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 771g | |
| Calories 2090 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 480mg | 14% |
| Total Carbs 565.44g | 151% |
| Dietary Fiber 1.7g | 6% |
| Sugars 562.06g | 375% |
| Protein 2.5g | 4% |
Menus and Pairings
Goes Well With: breakfasts, desserts, fowl, pork
Reviews
October 19, 2011
Comments
October 25, 2011Yes, Bob - great condiment for virtually any pork dish. We are big pork producers in Cass County, so trust me - you will enjoy this recipe no matter how you serve it - a glaze, a sauce with a knob of butter whisked in just before serving, then drizzled, or on your drop biscuits or cornbread - need I go on? By all means, vacuum pack (even with the old straw & a zip;ock method) and freeze whatever you will not be consuming in the following three weeks. Thanks so much for your comments and I hope to hear how it goes! best regards, Amos
October 25, 2011Amos,
This sounds like a great condiment for Pork. I gave away my canning jars and equipment to my youngest daughter a couple of years ago. I think I might try frreezing in airtight plastic bags. What are your thoughts on freezing? Fall weather and Pears are a match. Thanks for sharing.
October 25, 2011Thank you for sharing this. It looks like perfect pear butter. -Tien :)- October 25, 2011This is an easy recipe, made easier by peeling the fruit before cooking it. Can't go wrong as long as you don't scorch it toward the end of the reduction. Makes a great holiday gift in small jars. I do hope you'll try it. Thanks very much for your comments, judee.
October 25, 2011Amos,
The combination of pear, orange juice, and nutmeg sound absolutely delicious. What a great flavor combination
