Pear Butter
From THE OLD PARKDALE INNDirections
For my last batch of Pear Butter I used about half Bosc and half Anjou, two of my favorites. I diced them into half inch cubes, filling my 6 quart crock pot to the top. Then I added about a quart of Ryan’s Apple Cider, half cup of brown sugar, cinnamon, cardamon, ginger, nutmeg and cloves.
Sorry I never measure, just add a little at a time until I get the flavor I’m looking for. The cider gives the pears something to cook down in, but don’t worry, most of the liquid will cook out, leaving the sweet taste of fruit.
I cooked this down, on high, for about 4 hours. Depending on what type of pears you use will determine if your sauce will have the ability to stay chunky. At this point you can choose to put all in the blender to puree, creating the butter, or leave it as is. After you’ve pureed, return it to the crock pot, turn it down on low, leave the lid off and let it cook on down.
Same process, minus the puree, to create more of a pear compote. I usually start the process after serving breakfast to our guests and let it cook all night. I present it on the table to be used on fresh fruit scones or apple/pear pancakes and waffles.
Our Favorite Recipes
- Lavender Cheddar Panini with Apples, Spinach and Red Onion
- Breakfast Quesadilla
- Stuffed Potatoes with Egg
- Pear Butter
- Granola
- Apple Dumplings
- Plum Upside Down Buttermilk Cake
- Rogue Creamery Lavender Cheddar Spring Tart
- Pear and Rogue Creamery Oregonzola Tart with Sweet and Spicy Oregon Hazelnuts in a Phyllo Crust
- Apple Pancakes with Apple Cider Syrup
- Strawberry-Rhubarb Coffee Cake
- Blueberry Buckle