RECIPE: Vanilla Spice Pear Butter
I made this batch of canned goods back at the end of August, just as local pears were coming into season. Somehow I overlooked sharing it. While in our immediate area pears are now done, there are still some great deals to be had on them in the stores so it isn’t too late to make a batch this year.
I’ve found it to be a very versatile fruit butter. It is at home on a flaky and buttery croissant as much as on some pumpernickel cocktail bread with extra sharp white cheddar. It is good mixed into greek yogurt or on top of a scoop of ice cream. I’ll confess that it is darn good by the spoonful too.
Vanilla Spice Pear Butter
Makes about 8 cups.
Ingredients
- 2 lbs Pears, I used 6 medium bartlet
- 1/2 C Water
- 3 T Lemon Juice
- 1 C Raw Sugar
- 1 C Local Wildflower Honey
- 6 Cardamom Pods, whole
- 2 tsp Pure Vanilla Extract
Directions
Core and chop pears, leaving skin on. Place pears, water, lemon juice in blender and blend until smooth. Place pear puree, raw sugar, honey and cardamom pods into a medium sauce pan over medium high heat. Stir frequently until mixture bubbles. Turn heat down to simmer and cook to desired consistency.
To check the set of the butter place a spoonful on a saucer that has been placed in the freezer. If no liquid ring forms around the dollop of fruit butter it is done.
When done, remove from heat. Remove cardamom pods and stir in vanilla extract. Put into clean, hot canning jars and close with lid and ring. Process in a boiling water bath for 10 minutes plus any additional minutes for your altitude. Gently remove from canner and place on towel and let sit undisturbed for 24 hours.
