Date: Sun, 13 Feb 94 13:09:36 EST
From: email@example.com (Patricia Thorp)
(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.