Pears have been on sale for the longest time every time I visit the grocery store. So I decided to buy some the other day to make my roasted pears for the French Dinner. I love these roasted pears, but it was time for some diversity… so I decided to make butter – Pear Butter.
I am not going to question how the name came to be… especially after my previous post about a punch called a “bull”. If I were to name this in Spanish it would probably be something like “Compota de Peras” or Pear Compote. However, I believe the name Pear Spread is truer to the final application.
Here’s how I made it…
PEAR SPREAD
2 ripe Bartlet Pears, peeled, cored and cut into 1-inch pieces ½ cup water 2 tbs white balsamic vinegar 2 tbs freshly squeezed lemon juice ¾ cup brown sugar 1 tsp vanilla powder 1 cinnamon stick Pinch of salt
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Combine pears, water, vinegar and lemon juice in a medium heavy saucepan. Cover and simmer until pears are soft, stirring occasionally, about 20-25 minutes.
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Puree the mixture using a hand blender or in a food processor. If using the food processor, be careful transferring the mixture to the food processor and back into the saucepan again, because the liquid is very hot.
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Add the sugar, vanilla, cinnamon and salt to the pureed mixture. Stir over low heat until the sugar dissolves.
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Increase the heat to medium and boil gently uncovered until mixture reduces and thickens, about 1 hour. Stir occasionally to prevent any scorching in the bottom.
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Discard the cinnamon stick. Spoon the spread into canning jars if canning. I do not know how to do that, so I just waited for the mixture to cool down some and transferred to a plastic container and ate it all within a week.
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