Best Pear Butter Recipes

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PEAR BUTTER



Pear Butter image

Pear butter is lightly scented with orange and nutmeg. This is an old recipe from a dear friend. Its taste is so good in toast or even on top of steak or chicken.

Provided by SUNFLOWER71

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 31m

Yield 32

Number Of Ingredients 5

4 pounds medium pears, quartered and cored
2 cups sugar
1 teaspoon grated orange zest
¼ teaspoon ground nutmeg
¼ cup orange juice

Steps:

  • Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.
  • Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.
  • Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area.

Nutrition Facts : Calories 82.3 calories, Carbohydrate 21.5 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 18.2 g

BUTTER LETTUCE SALAD WITH GORGONZOLA AND PEAR DRESSING



Butter Lettuce Salad with Gorgonzola and Pear Dressing image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/3 cup extra-virgin olive oil
3 tablespoons pear nectar
1 1/2 tablespoons white balsamic vinegar
1/2 tablespoon fresh lemon juice
1/4 teaspoon Dijon mustard
Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced
1/2 cup coarsely crumbled gorgonzola cheese
1/4 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 head butter lettuce, cut into 4 wedges
1 avocado, halved, pitted, peeled and diced
1/2 a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced
1/3 cup hazelnuts (preferably skinned), toasted and roughly chopped
1/3 cup sweetened dried cranberries

Steps:

  • For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.
  • For the salad: Place the lettuce wedges on 4 salad plates. Arrange the avocado, pear slices, hazelnuts and cranberries around the lettuce. Drizzle with the dressing and serve.

SLOW-COOKER PEAR BUTTER



Slow-Cooker Pear Butter image

This is a tasty spread for toast, muffins, biscuits or any of your favorite breads. It is easy to make and has a rich pear flavor with hints of cinnamon, star anise and lemon. -Geraldine Saucier, Albuquerque, New Mexico

Provided by Taste of Home

Time 6h25m

Yield 6 cups.

Number Of Ingredients 5

1 cinnamon stick (3 inches)
4-5 star anise points (about 1/2 whole)
5 pounds pears, peeled and chopped (about 12 cups)
1 cup packed light brown sugar
1 teaspoon grated lemon zest

Steps:

  • Place spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. In a 5- or 6-qt. slow cooker, toss remaining ingredients. Add spice bag, covering with pears., Cook, covered, on low 5-6 hours or until pears are tender. Remove spice bag., Puree pear mixture using an immersion blender. Or, cool slightly and puree mixture in a blender in batches; return to slow cooker., Cook, uncovered, on high 1-2 hours or until mixture is thickened to desired consistency, stirring occasionally. Store cooled pear butter in an airtight container in the refrigerator up to 1 week. Freeze option: Freeze cooled pear butter in freezer containers up to 3 months. Liquids expand as they freeze, so leave extra room at the top of the freezer container. To use, thaw in refrigerator.

Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein.

SPICED PEAR BUTTER



Spiced Pear Butter image

A delicious, naturally low-sugar treat! The orange and spices are wonderful... the trick is to not let them overpower the pears. The lemon adds a brightness to the flavor, while the vanilla is balancing. Spread over toast or with meats such as ham, pork chops, or chicken. Makes an excellent gift too. Place improperly sealed or open jars in refrigerator and use within the month.

Provided by Shae's Mama

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes

Time P1DT2h45m

Yield 40

Number Of Ingredients 10

4 pounds ripe pears - unpeeled, quartered, and cored
½ cup water
1 ½ cups agave nectar
⅓ cup fresh lemon juice
1 tablespoon orange zest
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon allspice

Steps:

  • Place pears and 1/2 cup water in a large saucepan over medium heat. Cook until softened, about 20 minutes. Transfer pears to a blender or food processor; puree until smooth but not liquefied.
  • Return pear puree to the saucepan. Add agave nectar, lemon juice, orange zest, vanilla extract, cinnamon, nutmeg, cloves, and allspice. Reduce heat to medium-low. Simmer pear butter until thickened, stirring frequently, 70 to 90 minutes.
  • Wash and rinse six 1/2-pint jars, lids and rings; let jars and rings dry on a rack. Immerse lids in a dish of boiling water.
  • Fill a large canning pot with water. Bring to a boil; cover and keep simmering.
  • Fill the dry jars to 1/2 inch from the top with hot pear butter using a ladle and canning funnel. Wipe rims clean. Pick up lids using tongs; cap jars and screw on the rings. Use canning tongs to completely immerse jars into the pot of boiling water. Cover pot; boil jars for 10 minutes.
  • Remove jars with your tongs. Let cool, about 24 hours. Check seals to make sure lids have sucked down; listen for a popping sound. Label jars and store.

Nutrition Facts : Calories 63.6 calories, Carbohydrate 16.9 g, Fat 0.1 g, Fiber 2.1 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 13.5 g

SLOW-COOKER PEAR AND APPLE BUTTER



Slow-Cooker Pear and Apple Butter image

Place this spread in decorative jars for gifts, but save some for yourself -- it's great on toast or pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 6 cups

Number Of Ingredients 5

2 1/2 pounds Bartlett or Anjou pears (about 5)
2 1/2 pounds McIntosh or Gala apples (about 5)
1 cup packed dark-brown sugar
1/2 teaspoon coarse salt
1 cinnamon stick

Steps:

  • Peel, quarter, and core pears and apples. In a food processor, finely grate fruit (in batches, if necessary), then transfer to a 5- to 6-quart slow cooker. Stir in dark-brown sugar, salt, and cinnamon stick. Cover and cook on high, 4 hours.
  • Remove cinnamon stick and reserve. Transfer mixture to processor (in batches, if necessary) and process until smooth. Return to slow cooker, along with cinnamon stick, and cook on high, uncovered, until mixture is thick and browned, 4 hours. Discard cinnamon stick and let mixture cool. Transfer to airtight containers and refrigerate, up to 3 weeks, or freeze, up to 3 months.

Nutrition Facts : Calories 43 g, Fiber 1 g

BASIC PEAR BUTTER



Basic Pear Butter image

This pear butter is very easy to make and delicious.

Provided by jennapdx25

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Time 50m

Yield 16

Number Of Ingredients 3

3 large chopped peeled pears
½ cup white sugar
½ teaspoon ground cinnamon

Steps:

  • Place pears in a food processor or blender; puree until smooth.
  • Measure 3 cups pureed pears into a saucepan. Add sugar. Cook, stirring occasionally, until bubbling, about 15 minutes. Stir in cinnamon. Cook, stirring frequently, until thick, about 15 minutes more.
  • Immerse a 1-pint jar in simmering water for 5 minutes. Wash lid and ring in warm soapy water. Fill hot jar with pear mixture. Seal and store in the refrigerator.

Nutrition Facts : Calories 47.1 calories, Carbohydrate 12.4 g, Fiber 1.3 g, Protein 0.2 g, Sodium 0.4 mg, Sugar 10.1 g

BROWN BUTTER PEAR CAKE



Brown Butter Pear Cake image

This is a super moist, delicious cake. Tastes better the day after and only gets better as the days go by.

Provided by Yoly

Categories     Desserts     Cakes

Time 1h55m

Yield 16

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups white sugar
3 eggs
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups peeled and diced pears
1 cup chopped walnuts
½ cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
  • Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.
  • Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
  • Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake.

Nutrition Facts : Calories 438.4 calories, Carbohydrate 50.8 g, Cholesterol 50.1 mg, Fat 25.4 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 279 mg, Sugar 36.5 g

APPLE PEAR BUTTER WITH PIE CRUST DIPPERS



Apple Pear Butter with Pie Crust Dippers image

Provided by Trisha Yearwood

Categories     condiment

Time 9h

Yield 1 quart fruit butter

Number Of Ingredients 11

6 Gala apples (about 2 pounds), peels on, cut into 1-inch chunks
6 Bartlett pears (about 2 pounds), peels on, cut into 1-inch chunks
1 1/2 cups apple cider
1 tablespoon maple syrup
1 chai tea bag
1/2 teaspoon kosher salt
One 9-inch round pie dough
1 large egg, lightly beaten
1 tablespoon sugar
1/2 teaspoon apple pie spice
1/2 teaspoon kosher salt

Steps:

  • For the apple pear butter: Place the apples and pears in the insert of a slow cooker. Pour the apple cider and maple syrup over the fruit, then drop the tea bag in and sprinkle with the salt. Gently stir to coat the fruit, being mindful not to break the tea bag. Cover and set to cook on high until the fruit is completely tender, about 8 hours. Discard the tea bag.
  • Scoop the fruit into the bowl of a food processor with a slotted spoon and pulse until smooth, working in batches if necessary, about 1 minute. Pour the fruit puree into a large nonstick pot. Place the pot over low heat and bring to a simmer, then simmer until the volume is reduced by a third and the color darkens and intensifies, 35 to 40 minutes.
  • For the pie crust dippers: Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment.
  • Place the round of pie dough on a cutting board. Add a splash of water to the beaten egg and brush the crust with the egg wash. Combine the sugar, apple pie spice and salt in a small bowl and sprinkle evenly over the pie dough. Use a pizza cutter or knife to slice the round into 20 strips. Place on the lined baking sheet and bake until golden brown and crispy, 10 to 15 minutes. Set aside to cool for a few minutes.
  • Serve the butter alongside the pie crust dippers or store in an airtight container, refrigerated, for up to 2 weeks. If preparing in advance, allow to cool completely before covering and storing.

PEAR AND PECORINO RAVIOLI WITH SAGE BUTTER SAUCE



Pear and Pecorino Ravioli with Sage Butter Sauce image

This bistro-worthy vegetarian entrée is easy to make with a secret ingredient-packaged wonton wrappers.

Provided by By Cheri Liefeld

Categories     Appetizer

Time 45m

Yield 4

Number Of Ingredients 8

3 pears, not too ripe, peeled and coarsely grated
8 oz pecorino cheese, grated
1/4 cup mascarpone cheese, softened
1 egg yolk
24 wonton wrappers
Salt
1/2 cup butter
6 sage sprigs

Steps:

  • Place pears in large bowl. If too much liquid, drain through fine strainer. Mix in pecorino, mascarpone and egg yolk.
  • Place 1 wonton wrapper on work surface. Place 1 to 1 1/2 teaspoons mixture in middle of wrapper. Brush edges with water, and fold wrapper over. Press firmly to seal.
  • Fill 4-quart saucepan two-thirds full of water. Add salt; heat to boiling. Gently slide in 5 ravioli. Cook 3 to 4 minutes or until done. Repeat until all of the ravioli is cooked.
  • In 8- to 10-inch skillet, heat butter and sage over medium-high heat until butter is golden brown, reducing heat if needed to keep butter from burning. Remove sage; pour butter over ravioli. Sprinkle with extra cheese as desired.

Nutrition Facts : ServingSize 1 Serving

GINGER & PEAR BREAD & BUTTER PUDDING



Ginger & pear bread & butter pudding image

Want a treat to keep for yourself? This gooey and spicy vegetarian pudding will hit the spot

Provided by Good Food team

Categories     Dessert, Dinner, Lunch, Supper

Time 15m

Number Of Ingredients 7

2 slices day-old white bread , crusts removed
15g softened butter
2 tbsp ginger preserve
1 ripe pear , peeled , cored and diced
1 medium egg , beaten
4 tbsp demerara sugar
150ml milk

Steps:

  • Spread the bread with the butter, then the preserve. Cut each slice into 4 triangles. Arrange half the bread in the base of a 300ml microwave dish. Scatter over the pear and top with the remaining bread triangles.
  • Beat together the egg, half the sugar and the milk. Pour over the bread and leave to soak for 10 mins, pushing the bread down to soak up the milk mixture.
  • Cook the pudding in the microwave on High for 4 mins, then leave to stand for 5 mins. Cook on High for 1 min.
  • Heat the grill. Sprinkle over the remaining sugar, then cook under a hot grill until the top is bubbling and golden. Serve the pudding warm.

Nutrition Facts : Calories 755 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 125 grams carbohydrates, Sugar 84 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.36 milligram of sodium

PEAR AND GORGONZOLA RAVIOLI WITH WALNUTS AND ROSEMARY BUTTER



Pear and Gorgonzola Ravioli With Walnuts and Rosemary Butter image

A nice ending to dinner. Creamy cheese with a little tang and the sweetness of a combination of dried and fresh pears makes this just a wonderful "different" dessert. My friends ask for this every time I have a dinner party. It is just that dessert that is completely unique and stands of its own. Now I take some short cuts. I use wonton wrappers, I make them the day before and you can actually boil them the day before, so dessert is 3 minutes in a saute pan and you can have them on the table. Don't think you have to do it all in one night

Provided by SarasotaCook

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

3/4 cup dried pears, fine chopped
1 1/2 cups Anjou pears, fine chopped
7 ounces gorgonzola, crumbles
3 1/2 ounces ricotta cheese (not low fat, use the good stuff)
2 tablespoons shallots, fine chopped
1 teaspoon ground black pepper
wonton wrapper
4 tablespoons butter
2 tablespoons white wine
1 teaspoon fresh rosemary, fine chopped
1/2 cup chopped fine chopped walnuts
salt
pepper

Steps:

  • Filling -- In a medium non stick sauce pan on medium heat add the pears, dried and fresh, shallots and cook until the pears start to break down. The pears should give enough moisture so no oil or butter is needed. Cook until they are soft but not "mush." You still want a little texture to it. Remove and let cool.
  • Add the cooled pear mix to the gorgonzola, ricotta and pepper and mix well. I like to chill this before I use this as a filling.
  • Make the ravioli -- take a wonton wrapper and wet the edges just using water and your finger and then add a teaspoon of the filling to the wonton and press corner to corner to make a triangle. Press well to make sure the edges are sealed and get all the air out around the center around the filling. Once done, move to a cookie sheet lined with parchment or wax paper until you finish making the rest of the raviolis.
  • In a large pot of boiling water it is time to cook the ravioli. I like to cook this on a medium boil. NOT on high. To high of heat will just cause the raviolis to bread up. Add the raviolis 6 or 7 at a time, don't over crowd the pot and boil 1-2 minutes until they float to the surface. Once they float -- they are done. Remove and set on a cookie sheet until cooled.
  • Now you can pan saute and serve them now or you store them in a ziplock for a day or so until ready.
  • Saute -- In a medium non stick pan add 1 teaspoon of the butter and heat to medium. Add the ravioli and lightly pan sear. You just want to lightly brown and slightly crisp up, just a minute or so per side is all they need, and to heat up. Remove the ravioli to a serving bowl and cover.
  • Sauce -- Add the wine to the pan and then the remaining butter, rosemary and walnuts, a little salt and pepper to taste. Cook another minute and pour over the ravioli.
  • Enjoy them! They are a treat.

SLOW COOKED SPICY APPLE-PEAR BUTTER



Slow Cooked Spicy Apple-Pear Butter image

This recipe is percisely why I love my slow cooker! Experiment with a variety of apples and pears. Add extra sugar if fruit is tart and use less if fruit is sweet. Super easy to make and super good! Hope you enjoy!

Provided by Diane Atherton

Categories     Other Sauces

Time 11h30m

Number Of Ingredients 8

6 to 8 lb apples and pears, peeled, cored and sliced (i used a variety of apples and pears)
2 1/2 c sugar (reduce amount for a tarter taste)
1 c light brown sugar, lightly packed
1 Tbsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1 Tbsp pure vanilla extract, optional

Steps:

  • 1. Peel, core and slice apples and pears thin.
  • 2. In a medium bowl, combine sugars, cinnamon, nutmeg, cloves and salt; whisk to combine.
  • 3. Place about 1/4 of the apples and pears in the crock pot, sprinkle 1/4 of the sugar mixture over the fruit in slow cooker; toss to combine. Begin layering the rest of the fruit and sprinkle with remaining sugar mixture until cooker is full. NOTE: Fill the crock pot up plus some extra. The fruit will cook down.
  • 4. Cook on low setting for 10 hours; stirring occassionally. Mixture will thicken and become dark as it cooks.
  • 5. After 10 hours; stir in the vanilla. Use and immersion blender to puree the fruit until smooth. Continue cooking on low another 2 hours uncovered.
  • 6. Ladle hot apple-pear butter into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars clean with clean damp cloth, cover with hot sterilized lids, and screw bands on.
  • 7. Allow jars to rest undisturbed on countertop for six hours or overnight.Check lids to ensure they sealed.
  • 8. Apple butter will keep for up to one year in a cool, dark place.

PEAR BUTTER



Pear Butter image

This recipe I found in Ball recipe book Tweaked a lot.I used my vita mix so I didn't need to cook, peel or seed my pears.I just pureed them then cooked with rest of ingredients. If you need to you can peel, seed and cook to soften the pears then puree in food processor. I just like the idea of all the vitamins and fiber I get to have because of this method. The prep time is what it took me from start(fruit) to finish(butter). This can be used on bread, waffles,pour it on a layer of cream cheese for a cracker spread,serve with a pork roast or turkey. Try it straight out of the jar.

Provided by Rita1652

Categories     Spreads

Time 1h45m

Yield 10 pints

Number Of Ingredients 8

10 lbs pears, processed to a puree i did in a vita mix
1 cup fresh squeezed orange juice
2 teaspoons orange zest
4 cups sugar
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
1 vanilla bean, seeds of

Steps:

  • Wash 8-10 pint jars in hot soapy water or in dish washer.
  • Keep hot until needed.
  • Prepare lids as manufacturer directs.
  • Place in a 6-quart pot.
  • Pour orange juice over fruit.
  • Stir in orange peel, sugar, spices and seed of vanilla bean.
  • Use a hand blender if need be to get a nice smooth puree.
  • Stirring constantly over medium heat, bring to a boil.
  • Ladle into hot jars 1 at a time, leaving 1/4 inch headspace.
  • Release trapped air.
  • Wipe rim of jars with a clean damp cloth.
  • Attach lid.
  • Place in canner.
  • Process in a boiling-water bath.
  • For 15 minutes.

Nutrition Facts : Calories 586.2, Fat 0.7, SaturatedFat 0.1, Sodium 4.9, Carbohydrate 153.2, Fiber 14.3, Sugar 126.6, Protein 1.9

BROWN BUTTER PEAR SUGAR COOKIE BARS



Brown Butter Pear Sugar Cookie Bars image

We topped a sugar cookie crust with Anjou pears and finished with a brown butter topping for a delicious and elegant dessert.

Provided by By Stephanie Wise

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 11

1 pouch Betty Crocker™ sugar cookie mix
1 tablespoon Gold Medal™ all-purpose flour
1/2 cup unsalted butter, softened
1 egg
3/4 cup unsalted butter
2 Anjou pears, peeled, thinly sliced
3 eggs
3/4 cup sugar
1/3 cup plus 1 tablespoon Gold Medal™ all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons vanilla

Steps:

  • Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, stir together cookie mix and 1 tablespoon flour. Add 1/2 cup softened butter and 1 egg; stir until a soft dough forms. Gently press dough evenly in bottom of baking dish.
  • Bake 10 to 15 minutes or just until dough is set and light golden brown on edges. Set aside to cool.
  • Meanwhile, in 1-quart saucepan, melt 3/4 cup butter over medium heat. Once melted, cook butter about 5 minutes, stirring constantly, until butter turns a deep golden brown. (Be careful because this happens quickly!) Remove saucepan from heat; immediately pour butter into glass measuring cup. Set aside to cool slightly.
  • While butter is cooling, place sliced pears in single layer over cooled cookie crust.
  • In large bowl, beat remaining Topping ingredients with whisk until well blended. Gradually add brown butter, beating until smooth. Pour mixture evenly over pears.
  • Bake 40 to 45 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. With sharp knife, cut into 4 rows by 3 rows.

Nutrition Facts : ServingSize 1 Serving

ROASTED CHICKEN WITH BOURBON PEAR BUTTER GLAZE



Roasted Chicken with Bourbon Pear Butter Glaze image

Provided by Damaris Phillips

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 13

4 cups unsweetened pear sauce (like applesauce, but pear)
1 1/2 cups sugar
1/2 cup bourbon
1 teaspoon ground cardamom
Juice of 2 lemons (save the rinds for the chickens)
Two 3- to 4-pound chickens
Salt and freshly ground black pepper
4 sprigs fresh rosemary
1 bulb fennel, quartered, fronds reserved for garnish
1 bulb fennel, shaved on a mandolin (or sliced very thinly), fronds reserved for garnish
Juice of 1 lemon
Olive oil, for drizzling
Salt and freshly ground black pepper

Steps:

  • For the pear butter glaze: Combine the pear sauce, sugar, bourbon, cardamom and lemon juice in a saucepan and cook, stirring constantly, until it reduces by half, 25 to 30 minutes. Reserve 1/2 cup of the glaze to slather on the chickens as they cook, and the rest for serving.
  • For the roasted chicken: Preheat the oven to 425 degrees F.
  • Pat the chickens dry and sprinkle liberally all over with salt and pepper. Divide the rosemary, lemon rinds and fennel between the cavities of both chickens. Tie the legs with butcher's twine and tuck the wings under the chickens.
  • Place the chickens in a roasting pan and roast for 45 minutes. Remove the pan from the oven and slather the chickens generously with the reserved pear butter glaze. Roast until the juices run clear when pricked, 15 to 20 more minutes. Let rest for 5 minutes to allow for carryover cooking.
  • For the fennel salad: Meanwhile, toss the shaved fennel with the lemon juice, a drizzle of olive oil and salt and pepper to taste and place on a platter.
  • Slather the chickens generously with more of the pear butter glaze and put the chickens on top of the shaved fennel salad. Garnish with fennel fronds. Serve with the remaining glaze.

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

APPLE-PEAR BUTTER



Apple-Pear Butter image

This fruit butter is not too sweet and is a family favorite. Store in an airtight container or can. This is a great holiday present. I cover the lid with a pretty piece of cloth and add a handmade ornament for the top. Everyone loves this and always asks for more.

Provided by idunasappl

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 4h30m

Yield 24

Number Of Ingredients 6

3 large apples - peeled, cored, and sliced
3 Bartlett pears - peeled, cored, and sliced
1 cup apple juice
¼ cup honey
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Combine apples, pears, and apple juice in a saucepan over low heat. Cook, stirring occasionally, until apples and pears are soft, about 1 1/2 hours.
  • Stir in honey, cinnamon, and vanilla extract. Cook over low heat for 2 hours more, stirring occasionally.
  • Remove from heat; mash fruit with potato masher. Allow to cool completely, at least 20 minutes. Transfer to a blender and blend until smooth. Return to the saucepan over low heat; cook, uncovered, stirring often, until thickened, about 30 minutes.

Nutrition Facts : Calories 42.4 calories, Carbohydrate 11.2 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.2 g, Sodium 1 mg, Sugar 8.8 g

GINGER-PEAR SORBET IN SPICED BROWN BUTTER AND WALNUT TUILE CUPS



Ginger-Pear Sorbet in Spiced Brown Butter and Walnut Tuile Cups image

Provided by Abigail Johnson Dodge

Categories     Liqueur     Food Processor     Ice Cream Machine     Ginger     Dessert     Christmas     Low Fat     High Fiber     Frozen Dessert     Pear     Walnut     Winter     Christmas Eve     Butter     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 11

3 cups water
1 1/2 cups sugar
1 1-inch piece fresh ginger (about 1/2 ounce), peeled, very thinly sliced
2 1 1/2-inch-long strips lemon peel (yellow part only, removed with vegetable peeler)
2 1/4 pounds ripe pears, peeled, halved, cored (quartered if large)
Pinch of salt
2 tablespoons pear eau-de-vie (such as poire Williams) or pear liqueur (such as Mathilde Poires)
Spiced Brown Butter and Walnut Tuile Cups
Fresh raspberries (for garnish)
Special Equipment
Ice cream maker

Steps:

  • Combine 3 cups water, sugar, ginger, and lemon peel in large skillet. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to mediumlow. Add pears to skillet; place parchment paper round atop pears, then cover with lid and simmer until pears are tender when pierced with small sharp knife, 10 to 15 minutes. Remove skillet from heat; uncover and cool pears completely in poaching liquid in skillet. Transfer mixture to bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  • Remove lemon peel strips and 3 ginger slices from poaching liquid and discard. Using slotted spoon, transfer pears and remaining ginger slices to food processor. Add pinch of salt and process until smooth. Transfer pear puree to large measuring cup; add 1 1/2 cups poaching liquid (reserve remaining poaching liquid). Stir pear eau-de-vie into pear mixture. Transfer pear mixture to ice cream maker and process according to manufacturer's instructions. Transfer pear sorbet to freezer container. Cover and freeze until firm. DO AHEAD: Sorbet can be made up to 3 days ahead. Keep frozen.
  • Boil remaining poaching liquid in small saucepan until syrup is reduced to 1/2 cup, about 8 minutes. Carefully strain pear syrup into small bowl and cool. DO AHEAD Syrup can be made 3 days ahead. Cover and refrigerate. Place 2 small scoops or 1 large scoop of sorbet in each of 10 Spiced Brown Butter and Walnut Tuile Cups. Spoon small amount of pear syrup over each. Garnish with raspberries and serve.

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.

SLOW COOKER SPICED APPLE AND PEAR BUTTER



Slow Cooker Spiced Apple and Pear Butter image

Provided by Kelsey Nixon

Categories     condiment

Time 8h20m

Yield 8 cups

Number Of Ingredients 9

6 McIntosh apples, peeled and cored
6 Bartlett pears, peeled and cored
3/4 cup light brown sugar
1/2 cup apple juice or cider
1/4 cup molasses
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
Two 3-inch cinnamon sticks

Steps:

  • Cut the fruit into large chunks. Process the apples and pears in a food processor, working in batches, until finely grated. Transfer the fruit to the slow cooker.
  • Sprinkle in the brown sugar, apple juice, molasses, allspice, cloves and salt, and add the cinnamon sticks. Cover and cook 4 to 6 hours on high heat.
  • Remove the lid and reserve the cinnamon sticks. Carefully return the fruit, in batches, to the food processor and process until smooth. Transfer the processed fruit back to the slow cooker along with the cinnamon sticks. Continue cooking on high until thick and spreadable, another 2 to 4 hours. Allow the mixture to cool before transferring to sealed airtight containers.
  • Refrigerate up to 2 weeks or freeze up to 3 months.

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