Best Spiced Pear Butter Recipes

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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

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.

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.

SPICED PEAR BUTTER



Spiced Pear Butter image

Categories     Condiment/Spread     Food Processor     Citrus     Fruit     Christmas     Pear     Spice     Vanilla     White Wine     Fall     Winter     Edible Gift     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 11

4 pounds Bartlett pears (unpeeled), cored, cut into 1-inch chunks
1/2 cup dry white wine
2 tablespoons fresh lemon juice
1 1/2 cups sugar
4 orange slices
1 lemon slice
4 whole cloves
1 vanilla bean, split lengthwise
1 cinnamon stick
1/2 teaspoon ground cardamom
Pinch of salt

Steps:

  • Combine pears, wine and lemon juice in heavy large saucepan. Cover and simmer until pears are soft, pushing unsubmerged pears into liquid occasionally, about 25 minutes. Force through food mill or coarse sieve to remove pear peel. Transfer to processor and puree.
  • Return puree to heavy large sauce-pan. Add remaining ingredients. Stir over low heat until sugar dissolves. Increase heat to medium and boil gently until mixture thickens and mounds slightly on spoon stirring often, about 50 minutes.
  • Discard fruit slices, cloves, vanilla and cinnamon. Spoon butter into hot canning jar, filling only to 1/4 inch form top. Immediately wipe rim, using towel dipped into hot water. Place lid on jar; seal tightly. Repeat with remaining jars.
  • Arrange jars in large pot. Add boiling water to pot so that at least 1 inch of water covers tops of jars. Cover pot and boil rapidly 15 minutes. Remove jars from pot. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. (If lid pops up, store butter in refrigerator.) Store in cool dry place up to 1 year. Refrigerate after opening.

SPICED PEAR BUTTER



Spiced Pear Butter image

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

Provided by Sean Coate

Categories     Pears

Time 2h

Yield 5 cups

Number Of Ingredients 7

6 lbs pears, peeled cored and chopped (about 16 large) (ripe)
3 cups apple juice
4 cinnamon sticks, (3-inch) broken into pieces
2 slices fresh gingerroot, 1 oz
12 whole allspice
8 whole cloves
3 cups sugar

Steps:

  • Combine pears and apple juice in a large Dutch oven.
  • Tie broken cinnamon spices, gingerroot, allspice and cloves in a piece of cheese cloth; add to pear mixture. Bring to a boil; cover, reduce heat, and simmer for 45 minutes to 1 hour or until pears are tender.
  • Drain pears, and discard spice bag.
  • Mash pears or process in food processor until smooth.
  • Return pear puree to Dutch oven, and add sugar.
  • Cook, uncovered, over medium heat for 30 to 40 minutes or until mixture thickens, stirring frequently.
  • Remove from heat, and quickly pour hot pear mixture into hot sterilized jars, leaving 1/4-inch headspace; wipe jar rims.
  • Cover at once with metal lids, and screw on bands.
  • Process in boiling water bath for 5 minutes.

Nutrition Facts : Calories 851.6, Fat 0.8, SaturatedFat 0.1, Sodium 10, Carbohydrate 221.9, Fiber 17.1, Sugar 189.6, Protein 2.2

PEAR AND RICOTTA BLINTZES WITH SPICED MAPLE-BUTTER SAUCE



Pear and Ricotta Blintzes with Spiced Maple-Butter Sauce image

Categories     Mixer     Cheese     Dairy     Fruit     Breakfast     Brunch     Dessert     Rosh Hashanah/Yom Kippur     Cream Cheese     Ricotta     Currant     Dried Fruit     Pear     Spice     Fall     Winter     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 24

Maple-butter sauce
1 cup pure maple syrup
1 cup (2 sticks) unsalted butter
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Crêpes
2 cups whole milk
6 large eggs
1 1/3 cups all purpose flour
3 tablespoons unsalted butter, melted
2 tablespoons sugar
1/2 teaspoon salt
Vegetable oil
Filling
1/4 cup dried currants
1 1/2 tablespoons dark rum
1 tablespoon unsalted butter
4 firm Bosc pears, peeled, cored, cut into 1/4-inch cubes
1/2 cup sugar
1 8-ounce package cream cheese, room temperature
2 large eggs
2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
1 15-ounce container ricotta cheese

Steps:

  • For sauce:
  • Whisk all ingredients in heavy small saucepan over low heat until butter melts. Cool until slightly thickened, whisking occasionally. (Can be made 3 days ahead; chill.)
  • For crêpes:
  • Blend milk and eggs in blender until smooth. Add flour, butter, sugar and salt; blend until smooth batter forms. Chill 1 hour and up to 2 hours. Reblend for 10 seconds before using.
  • Heat nonstick skillet with 8-inch bottom over medium-high heat; brush with oil. Pour scant 3 tablespoons batter into skillet. Rotate and shake skillet to spread batter over bottom. Cook until crêpe is brown at edges and appears dry on top, about 20 seconds. Turn crêpe over. Cook until brown spots form on bottom of crêpe, about 12 seconds. Turn crêpe out onto paper towel; cover with paper towel. Repeat, making about 26 crêpes and brushing skillet occasionally with oil. (Can be made 1 day ahead. Wrap; chill.)
  • For filling:
  • Mix currants and rum in small bowl; let stand 15 minutes. Melt butter in large skillet over medium-high heat. Mix in pears and 1/4 cup sugar. Cook until pears are tender and brown, stirring often, about 10 minutes; cool.
  • Beat cream cheese, eggs, peel, vanilla and 1/4 cup sugar in bowl. Beat in ricotta cheese; stir in pear and currant mixtures. Chill at least 1 hour and up to 1 day.
  • Preheat oven to 375°F. Butter 15x10x2-inch glass baking dish. Place 1 crêpe, spotted side up, on work surface. Shape 1/4 cup filling into 3-inch-long log in center of crêpe. Fold bottom of crêpe over filling. Fold in sides; roll up. Place seam side down in prepared dish. Repeat with remaining filling and crêpes.
  • Cover dish with foil. Bake blintzes until thermometer inserted into center of filling registers 160°F to 170°F, about 45 minutes. Place 2 blintzes on each plate. Whisk sauce over low heat until just warm and smooth. Serve blintzes with sauce.

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