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pear-butter recipe

Date:    Sun, 13 Feb 94 13:09:36 EST
 From:    thorp@pobox.upenn.edu (Patricia Thorp)
 Pear Butter
 (from Sweet Nothings, by Jill O'Connor)
 Makes about 1 1/4 C.
 4 Bosc or Anjou pears (1 3/4 to 2 pounds), peeled, cored, and chopped
 3 T vanilla sugar syrup (see below)
 1/2 t. ground cinnamon
 1/2 T. ground cardamom
 pinch of ground cloves
 Combine the pears, syrup and spices in a 2 qt. saucepan over highgh heat.
 Cover and bring to a boil. Reduce the heat to medium-low and simmer,
 stirring occasionally, until the pears are soft and translucent, 20 to 30
 minutes. If the liquid evaporates before the pears are cooked, add 1/4 C.
 of water and continue cooking. Transfer the pear mixture to a food
 processor fitted with a metal blade or to a blender an dprocess to form a
 smooth puree. Alternatively, pass the mixture through a food mill.
 Return the puree to the saucepan. Cook over medium heat, stirring
 constantly, for about 10 minutes, to reduce further the liquid content of
 the pear mixture. The pear butter should have the consistency of thick
 honey. Store in a covered container in the refirgerator for up to 2 weeks.
 Per Tablespoon: 25 C.
 0 g of fat: 0% calories from fat
 Vanilla Sugar Syrup
 Makes about 1 1/2 C.
 1 Vanilla Bean
 1 C. water
 1 C. granulated sugar
 Split the vanilla bean in half lengthwise. Combine the water and sugar in a
 1 qt saucepan over medium heat and stir to disolve the sugar. When the
 sugar dissolves, using the tip of a sharp paring knife, scrape the seeds
 from the pod into the pan, then add the pod to the pan as well. Increase
 the heat to high and bring the syrup to a boil. Boil for 1 minute. Remove
 from the heat and let cool completely. Refrigerate the syrup in a tightly
 covered container. It will keep for about 1 month.
 kwvegan vegan