Best Caramel Pear Butter Recipes

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CARAMEL SPICE PEAR BUTTER



Caramel Spice Pear Butter image

If you like making home-made preserves, then this easy to prepare Pear Butter is just for you. I found this recipe in an old Home Canning book many years ago and have been making batches every year. There's extra flavor richness in this pear butter that is contributed by the spices and some caramelized sugar. Enjoy!

Provided by CarolAT

Categories     Low Protein

Time 1h50m

Yield 9 half pints

Number Of Ingredients 7

15 bartlett pears
2 cups water
6 cups sugar
1 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 tablespoons lemon juice

Steps:

  • Wash the pears but do not peel or core them; slice pears into a heavy saucepan (at least 5-quart size).
  • Add water, cover, and cook until tender (about 30 minutes).
  • Remove from heat and press the pears through a colander or a food mill.
  • Measure the pear pulp (you should have about 8 cups) and return to the pan.
  • Using a frying pan, heat 1 1/2 cups of the sugar, stirring until it melts and caramelizes to a medium brown color.
  • Pour immediately into the pear pulp (the syrup will sizzle and harden, but dissolve again as the preserves cook).
  • Add the remaining sugar, cloves, cinnamon, and ginger.
  • Cook uncovered, until thick (about 45 minutes).
  • Stir frequently as it begins to thicken to prevent it from sticking.
  • Stir in lemon juice just before removing it from heat.
  • Pour hot mixture into steralized 1/2 pint jars, put on lid, and crew band tightly.
  • Process in boiling water bath for 15 minutes.

Nutrition Facts : Calories 691, Fat 0.4, Sodium 6.6, Carbohydrate 180, Fiber 9.5, Sugar 162.2, Protein 1.2

CARAMEL-PEAR BUTTER



Caramel-Pear Butter image

Provided by Jill Silverman Hough

Categories     Condiment/Spread     Breakfast     Brunch     Stew     Low Fat     Vegetarian     Kid-Friendly     Low Cal     Lemon     Apple     Pear     Spice     Low Cholesterol     Bon Appétit     Small Plates

Yield Makes about eight 1/2 -pint jars

Number Of Ingredients 6

1/4 cup apple juice
6 tablespoons fresh lemon juice, divided
7 pounds ripe Bartlett pears
3 cups (packed) golden brown sugar
1 teaspoon freshly ground nutmeg
3/4 teaspoon coarse kosher salt

Steps:

  • Combine apple juice and 4 tablespoons lemon juice in heavy large deep pot. Peel, core, and cut pears, 1 at a time, into 1/2- to 3/4-inch pieces; mix pears into juice mixture in pot as soon as pears are cut, to prevent browning. Cook over medium heat until pears release enough juice for mixture to boil, stirring frequently, about 16 minutes. Reduce heat to medium-low; cover and simmer until pears are very tender, stirring frequently, about 20 minutes (mixture will splatter). Remove pot from heat. Press pear mixture through fine plate of food mill into large bowl. Return pear puree to same pot. Add 2 tablespoons lemon juice, brown sugar, nutmeg, and 3/4 teaspoon coarse salt. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer uncovered until pear butter thickens and is reduced to 8 cups, stirring every 5 minutes to prevent scorching, about 1 hour.
  • Ladle pear butter into 8 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool completely. Store in cool dark place up to 1 year.

CARAMEL PEAR BUTTER



Caramel Pear Butter image

Make and share this Caramel Pear Butter recipe from Food.com.

Provided by Mom2Rose

Categories     Pears

Time 2h30m

Yield 8 1/2 pint jars, 8 serving(s)

Number Of Ingredients 6

1/4 cup apple juice
6 tablespoons fresh lemon juice, divided
7 lbs bartlett pears, ripe
3 cups golden brown sugar, packed
1 teaspoon nutmeg, freshly ground
3/4 teaspoon coarse kosher salt

Steps:

  • Combine apple juice and 4 tablespoons lemon juice in heavy large deep pot.
  • Peel, core, and cut pears, 1 at a time, into 1/2- to 3/4-inch pieces; mix pears into juice mixture in pot as soon as pears are cut, to prevent browning.
  • Cook over medium heat until pears release enough juice for mixture to boil, stirring frequently, about 16 minutes.
  • Reduce heat to medium-low; cover and simmer until pears are very tender, stirring frequently, about 20 minutes (mixture will splatter).
  • Remove pot from heat.
  • Press pear mixture through fine plate of food mill into large bowl.
  • Return pear puree to same pot.
  • Add 2 tablespoons lemon juice, brown sugar, nutmeg, and 3/4 teaspoon coarse salt.
  • Bring to boil over medium heat, stirring until sugar dissolves.
  • Reduce heat to medium-low and simmer uncovered until pear butter thickens and is reduced to 8 cups, stirring every 5 minutes to prevent scorching, about 1 hour.
  • Ladle pear butter into 8 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars.
  • Remove air bubbles.
  • Wipe jar threads and rims with clean damp cloth.
  • Cover with hot lids; apply screw bands.
  • Process jars in pot of boiling water 10 minutes.
  • Cool completely.
  • Store in cool dark place up to 1 year.

CROCK-POT CARAMEL APPLE-PEAR BUTTER-OR JUST APPLE



Crock-pot Caramel Apple-Pear Butter-or Just Apple image

I usually make a lot of apple sauce and apple butter. Last couple years have not yielded a very good apple crop for us. My daughter has 2 pear trees in her backyard and has had bumper pear crops, so I've combined the 2 fruits for this ap'pear butter! I just got canned a batch that had been in the crockpot for 24 hours! NOTE: Alternate method with fewer ingredients: Processed cooked apples through food mill to make approx. 2 1/2 quarts applesauce. Combined that with 1 cup brown sugar, 1 TB cider vinegar, 1 tsp. cinnamon in slow-cooker. Very caramel-y flavor. Made 11 half-pints.

Provided by Carolyn Haas @Linky1

Categories     Fruit Sauces

Number Of Ingredients 10

5 pound(s) pears - ripe or nearly ripe (no pears? use double the apples!)
5 pound(s) apples (i use paula red)
4 tablespoon(s) lemon juice, bottled
1/2 cup(s) apple juice
1 cup(s) brown sugar (add more for a sweeter taste - this amount will make a somewhat tart butter)
2 tablespoon(s) cider vinegar
1/2 teaspoon(s) cardamom
1/2 teaspoon(s) nutmeg
1 teaspoon(s) cinnamon
1/4 teaspoon(s) ground cloves

Steps:

  • Rinse fruit. Cut in fourths, cutting out any bad spots. Put half of the fruit in a pot with half of the apple juice, half of the lemon juice and half of vinegar. Simmer until fruit is easily pierced with fork. (If it's too mushy, that's ok).
  • Let cool a bit, run through food mill. Repeat with other half of fruit and juices.
  • Put into crockpot. Add spices and sugar. Cook on low overnight or until a spoonful put onto a cool plate mounds without a lot of liquid running out of the sides. Stir every once in a while -especially right before you go to bed and as soon as you get up! If you don't sleep well, give a stir during the night, too!
  • NOTE: amount of fruit is approximate. Go easy on sugar, vinegar and spices if you don't have quite enough. My last batch was closer to 8 pounds before cooking.

CARAMEL PEAR BUTTER



Caramel Pear Butter image

from louis lozowick's "feasting on art" - http://www.feastingonart.com/2009/08/lozowicks-caramel-pear-butter.html

Provided by ellie3763

Categories     Pears

Time 1h15m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 6

4 tablespoons apple juice
1 1/2 tablespoons fresh lemon juice, divided
5 large ripe pears
3/4 cup brown sugar
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon coarse kosher salt

Steps:

  • Add the apple juice and 1/2 TB of lemon juice in a large pot. Prepare pears by peeling, coring, and chopping into 1/2 inch pieces. To prevent the pears from browning, add to the juice mixture as soon as you mix pears into juice mixture in pot as soon as pears are cut, to prevent browning.
  • Over high heat cook the fruit until the juices begin to boil. Stir continuously for about 15 minutes. Reduce the heat and simmer until the pears are tender. Continue to stir frequently for an additional 20 minutes.
  • Remove from heat and pass the pear through a sieve or food mill back into the pot. Add the remaining lemon juice, brown sugar, nutmeg, and salt. Over medium heat bring back to a boil and stir until the sugar is dissolved.
  • Reduce heat and continue to simmer until thickened and reduced to 2 cups. Be sure to stir ever couple of minutes to prevent the bottom from burning.
  • Pour the hot mixture into sterilized canning jars. Leave 1/4 of an inch of space from the top. Wipe the rim clean with a damp cloth and screw on the lids. Process in a hot water bath for about 10 minutes. Will keep in a dark cool place for 1 year.

Nutrition Facts : Calories 79, Fat 0.1, Sodium 18.4, Carbohydrate 20.7, Fiber 2, Sugar 16.8, Protein 0.3

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