there are pears falling from every tree up here (at least it feels that way!) and a friend was kind enough to drop by a giant bag so i could make the most of them. apple butter is traditionally on my list of items to make each fall, but this quick pear butter made for a nice change in the routine. the flavors are warm and comforting - almost reminiscnent of a chai latte (which i looooove) but in a more apple-saucey-esque form. perfect for spreading over toast (or in j’s case - pumpkin bread.)
| ingredients |
2 teaspoons lemon juice
2 tablespoons maple syrup
1 tablespoon brown sugar
1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon cardamom (optional)
⅛ teaspoon salt
| method |
peel, core and slice your pears. add them to a dutch oven along with the lemon juice, maple syrup while you finish cutting your pears. add the sugars, spices and salt and toss to coat.
bring the contents of the dutch oven to a boil over medium-high heat, then cover with a small vent in your lid/pan and lower to a simmer for approximately 30 minutes. use an immersion blender to break down your pears further. remove the lid, and if your butter looks too runny, allow to cook down a bit, until desired consistency is reached.
optional: run the mixture through a food processor for an even smoother consistency. let cool, decant into a jar and keep in the fridge for up to two weeks.