I was visiting one of my favorite stores to get produce when I came into a great deal. A box of #2 pears for $8! Woohoo! I had no idea what I was going to do with all of these beauties but I found this great recipe while exploring Pinterest that I just had to try it.
The original recipe is here http://www.our-everyday-art.com/2013/09/vanilla-spice-pear-butter-recipe.html I made a few changes and added some more explanation.
This is absolutely amazing stuff. I do not exaggerate here. To quote My Carpenter “Mmmm Dang Girl! This is good! You sure eating this is legal?”
First, Please note that this takes a good chuck of time from beginning to end. From the prepping of fruit to the end product it took me a several hours. (I was also juggling 3 kids and school) Much of the time you can do something else as long as you keep an eye on it.
Let’s get started. Making the pear sauce.
Pear Sauce Recipe:
Approximately 6 pounds of peeled, cored and chopped pears
½ cup water
Juice and zest of one lemon
Put ingredients into a large stainless steel pot (I started with two and then combined them when it broke down some in volume) Simmer until pears are soft. Puree with a food processor or immersion blender. I used a food processor so I let in cool for 10 minutes before adding it into the processor.
Note: Amounts of sauce will vary depending on the ripeness of your fruit. The first time I made this recipe I cut, cored and chopped 7 pounds worth (that is the weight after cutting, coring and chopping) and got a 12 cups of puree. Instead of just using 8 cups of puree for the recipe I added another half recipe amount for the rest of the ingredients. I got 6 pints of finished butter. To my hearts delight.
The Second round I had 6 pounds prepped pear pieces and got 10 cups of sauce… so you can either process it all and adjust measurements accordingly or use 8 cups and eat the rest. I am sure if you have kids they will be delighted to help you with that. 🙂
Now to make the Pear Butter. Yum!
First, Place all of the ingredients into a large stainless steel pan
Next, Bring to a boil over medium- high heat, stirring frequently. Reduce heat and boil gently, uncovered to allow for evaporation, stirring frequently, until mixture thickens and holds its shape to a spoon and liquid does not separate. (About 1 hour of time.)
If you are choosing to can the pear butter, prepare canner, jars and lids while the pear butter cooks down. Process according to standard procedures for 10 minutes (plus altitude adjustments).
One of our pints did not make it to the pantry. Everyone LOVES it. It truly is scrumptious.
Vanilla Spice Pear Butter
8 c. pear sauce (See above)
3 c. granulated sugar
1 tsp. vanilla extract
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves
Juice and zest of 1 orange
1. In a clean large stainless steel saucepan, combine all ingredients. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, uncovered to allow for evaporation, stirring frequently, until mixture thickens and holds its shape to a spoon and liquid does not separate. (About 1 hour of time.)
2. If you are choosing to can the pear butter, prepare canner, jars and lids while the pear butter cooks down. Process according to standard procedures for 10 minutes (plus altitude adjustments).
Note: The original recipe calls for ½ tsp. cardamom. I did not use it.
Enjoy! And thank you Everyday Art
-The Frabjus Lady