Winter Pear Butter

Sean Coate's Note:

Smooth, delicate pear butter is delicious on toast, popovers, biscuits and other light breads. Try it on waffles and pancakes, too.

• Total Time: 55 mins
• Prep Time: 40 mins
• Cook Time: 15 mins

Ingredients:

Serves: 1

Yield: 4.0 cups

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

Directions:

1. Peel, quarter and core the pears; chop in 1/2-inch pieces.
2. Put all the ingredients in a large heavy pot; bring to a boil.
3. Reduce the heat and cook, stirring often, for 15 minutes, or until the pears are soft.
4. Puree the mixture in a food processor or blender.
5. Return the puree to the pot.
6. Cook uncovered over very low heat, stirring often, for 1 to 1-1/2 hours, or until the pear butter is very thick.
7. Be careful not to let it scorch.
8. Remove from the heat.
9. Stir the hot pear butter for a minute or two to release more heat.
10. Spoon into clean hot jars, leaving 1/4 inch of space at the top of each jar.
11. Wipe the rim of each jar.
12. 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.)
13. Label the jars and refrigerate for up to three weeks.
14. (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.).

Reviews

[LoveToBake67]

I made this in my crock pot and it turned out so good. I used 1/2 cup brown sugar instead of the regular sugar and only about 1/4 cup of water. I only had blackberry brandy on hand so that is what I used. It's great on toast, Bagels, etc. Thanks for sharing this lovely recipe.

[BriarCraft]

I made 3 batches of this last year and ran out in 6 months. This year I'll do double that amount. 'Nough said!