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Roberto’s Spiced Pear Butter

(Makes about 1 1/2 pounds)

Barlett Pears – 2 pounds, peeled and cored

Lemons – 3 large, juiced

Water – 1 1/4 cups

Dried Ginger – 1/2 teaspoon

Ground Cinnamon – 1 teaspoon

Allspice – 1/8 teaspoon

Nutmeg – 1/8 teaspoon

Sugar – 3 1/4 cups

Crystallized Ginger – 1/3 cup, sliced thinly

  • Place pears in a large pot with freshly squeezed lemon juice and water over medium heat.  Bring to a boil, then cover the pot and simmer for 10 minutes.  Remove lid and continue cooking for an additional 15 minutes, or until the pears are very soft to the touch.
  • In a food processor or a blender, purée the cooked pears with the water and lemon mixture until very smooth.  Press purée through a fine sieve into a large pot.  To the pot, add the dried ginger, ground cinnamon, allspice, nutmeg and sugar.  Warm the pear mixture over low heat until sugar is dissolved, stirring often.  Increase the heat to a rolling boil, cook for 15 minutes (or until the mixture is very thick and translucent) stirring frequently.  To taste, place a teaspoon of the mixture onto a cold plate.  It should hold its form and not be runny.  Remove the pot from the heat, and stir in the thinly sliced crystallized ginger.
  • Spoon the pear butter into small, warmed, sterilized jars.  Seal, label, and store in refrigerator for at least 2 days before serving.  Once opened, it should be kept in refrigerator.  Use within 3 months.
  • Enjoy it!

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