Best 6 Pear Adise Butter Recipes

VANILLA SPICED PEAR BUTTER

Steps:

• In a large stainless steel saucepan, combine the pears, water, lemon zest and juice.
• Bring to a boil over medium-high heat. Reduce heat and boil gently, occasionally stirring, for 20 minutes.
• Working in batches, transfer mixture to a food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy. Alternatively, you may use an immersion blender.
• Measure 8 cups of pear puree (I used the excess as Pear Sauce).
• In a clean large stainless steel saucepan, combine pear puree, sugar, orange juice, vanilla, cinnamon, cardamom, and nutmeg.
• Stir until sugar dissolves.
• Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds it shape to a spoon and liquid does not separate. This will take 6-8 hours.
• Meanwhile, prepare canner, jars and lids:
• Wash and rinse the jars in hot soapy water. Drain the jars well of any excess water.
• Set the screw bands aside - they don't require sterilizing. Place the lids - the flat round portion of the two-piece closures - in a small saucepan, cover with water and bring to a simmer. Don't boil.
• Keep lids hot until you're ready to use them.
• Ladle hot butter into hot jars, leaving 1/4 inch head-space.
• Remove air bubbles and adjust head-space, if needed, but adding more butter. Wipe rim.
• Center the lid on jar and screw band down until resistance is med, then increase to fingertip tight.
• Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes.
• Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

PEAR BUTTER RECIPE

Steps:

• Place pears, sugar, all spice and nutmeg into slow cooker and mix. Turn on high and cook for 4 -5 hours, until pear pieces are very soft. Once cooked, cool enough to mix with immersion blender, or pour into regular blender. Blend to desired texture. Add vanilla and lemon juice. Mix thoroughly. Pour into jars to store in fridge or freezer.

SLOW-COOKER PEAR BUTTER

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.

PEAR BUTTER

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.

PEAR BUTTER

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.

PEAR-PECAN CRISP WITH LEMON SAUCE

Steps:

• Place pears in a greased 8-in. cast-iron skillet or 8-in. square baking dish; sprinkle with sugar. In a small bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Sprinkle over pears. Bake at 350° for 30-35 minutes or until bubbly., Meanwhile, in a small saucepan, combine the sugar, cornstarch and water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the butter, lemon juice and zest. Serve with warm pear crisp.