Caramel Pear Butter
Caramel Pear Butter! This dreamy spread made with cooked, pureed pears tastes like fall in a jar! Spread on toast, crackers, biscuits and more for a delicious autumn treat.
Servings: 2 cups
Ingredients
- 2½ pounds Bartlett pears peeled, cored, and cubed
- 3 tablespoons apple juice, apple cider or water
- 3 tablespoons fresh lemon juice
- 1 cup packed brown sugar
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
Instructions
- Place all ingredients in a heavy-bottomed medium pot over medium-low heat. Stir to combine.
- Cover the pot and cook for about 15-20 minutes or until the pears begin to release their juices and are very tender. This may take longer if the pears aren't very ripe.
- Once the pears are tender, scoop them into the blender or a food processor and blend until smooth. (An immersion blender is good for this job, too.)
- Return the blended pear puree into the pot and cover. Bring to a simmer over low to medium low heat, stirring every so often to avoid scorching.
- Cook for about 45 minutes to an hour (depending on the amount of liquid in your pears) or until thickened to desired consistency. (To test, make a line down the center of the pot with a spatula or spoon. If the mixture
- Cool before placing in an airtight jar or container.
Notes
Slow Cooker Instructions:
To make pear butter in the slow cooker, follow the recipe as directed until it is blended. Then, instead of returning it to the pot on the stovetop, pour the mixture into the slow cooker. Cook on low for about 6 hours, stirring about half way through cooking.
Cook time will depend on the ripeness and type of the pears used, so keep an eye on the mixture and gauge for each batch. Pear butter will be darker and thicker when it's done cooking.
Flavor Variations:
- Try Bosc pears in place of Bartlett pears.
- Try other spices such as cardamom, cinnamon or cloves.
- Make a mélange by tossing in some apples along with your pears for a cross between apple butter and pear butter.
- Add a hint of citrus by stirring in some grated lemon zest or orange zest.
- Stir in some vanilla bean paste or extract at the end of cooking.
- Add a tablespoon or two of fresh grated ginger for a spicy twist.