PEAR BUTTER RECIPE
The best pear butter recipe you'll ever make!
Provided by Patti Tucker
Categories OMT! Eats
Time 5h10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 32 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 4 tbsp, Sodium 1 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
BROWN BUTTER PEAR CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
- Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.
- Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
- Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake.
Nutrition Facts : Calories 438.4 calories, Carbohydrate 50.8 g, Cholesterol 50.1 mg, Fat 25.4 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 279 mg, Sugar 36.5 g
BROWN SUGAR PEAR BUTTER
Use perfectly ripe golden Bartlett pears for this recipe, not green ones. From Learn To Preserve...here: http://www.learntopreserve.com/recipes/2011/10/16/brown-sugarpear-butter.html
Provided by gailanng
Categories Sauces
Time 1h45m
Yield 3 1/2 pints
Number Of Ingredients 8
Steps:
- Note: Prepare canning jars before starting your preserving project.
- Wash, then quarter and core pears, placing them in a heavy-bottom preserving pan as you work.
- Add 1/4 cup water. Do not add more liquid, the pears will create liquid as they cook!
- Bring to a simmer over low heat, then cover tightly with a lid to keep heat and moisture inches.
- Simmer for approximately 20 minutes or until pears have softened, then remove pan from heat.
- Mash pears with a potato masher until they are mushy (approximately 15-30 seconds.).
- Place food mill over a bowl, then scoop pear mush into the food mill. Crank away until all that remains in the food mill is a small amount of pear skins/peels. Discard or compost the skins.
- Measure the pear puree back into the preserving pan, keeping track of the amount of pear puree you end up with because you'll want to add half that much brown sugar to the pear puree mixture. (For example, for 2 cups of pear puree, you'll add 1 cup of brown sugar.).
- If using a vanilla bean, add it now, then add the remaining spices into the pear puree mixture. Stir well to combine. (Note: If using vanilla extract instead of a vanilla bean, add it at the end of the cooking process, when you would normally be removing the vanilla bean. If you add the vanilla extract before cooking, much of the vanilla flavor will be diminished.
- Cook approximately one hour over low heat, simmering constantly. It will be more of a bubble than a simmer, because of the thickening nature of the pear butter.
- Once desired thickness has been achieved, remove the preserving pan from the heat and, if using the vanilla bean, remove it and split the bean down the middle with a sharp knife. Using the edge of the knife, scrape the tiny seeds back into the pear butter, and stir well. (Note: If using vanilla extract, add at this point.).
- Using a wide-mouth funnel, spoon pear butter immediately into hot sterilized jars, leaving 1/4" headspace.
- Look for any air bubbles in the jars and if you see any, use a chopstick or plastic knife to pop them before wiping rims clean.
- At this point you can either cover jars with tight-fitting lids (and store in the refrigerator for up to 3 months or in the freezer for up to 6 months) or you can process by following these steps:.
- For Canning Process:.
- Place a sealing lid on the jar, screw on a band until finger-tight then wipe jar rims spotlessly clean with a dry paper towel.
- Process for 10 minutes in a Boiling Water Bath. (If needed, add extra hot water to be sure jars are completely submerged before covering Boling Water Bath Canner with the lid.).
- Remove jars with a jar-lifter and place on a towel on the counter in a draft-free place. Let rest for 24 hours, then check for proper seal before storing.
- If jars lids seal, store them in a cool, dark place for up to one year.
- Note: Check lids for a proper seal by pressing the middle of the lid with a finger or thumb. If the lid stays down, it is sealed and will easily keep for up to one year in a cool dark place. If the lid springs up when you release your finger, the lid is unsealed. Place unsealed jars in your refrigerator and eat within 3 months, or within one month after opening.
Nutrition Facts : Calories 543.8, Fat 0.6, SaturatedFat 0.1, Sodium 26, Carbohydrate 142.4, Fiber 14.3, Sugar 115.7, Protein 1.8
BROWN SUGAR PEARS
Categories Fruit Dessert Vegetarian Kid-Friendly Quick & Easy Pear Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Melt butter in large nonstick skillet over medium-high heat. Add brown sugar; stir 1 minute. Add pear slices and lemon juice; cook until pears begin to release juice and syrup forms in skillet, turning pear slices frequently, about 3 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.)
PEARS IN BROWN SUGAR SAUCE
Lightly fried pears covered in brown sugar sauce.
Provided by Maggie
Categories Desserts Fruit Dessert Recipes Pear Dessert Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Slice pears into quarters; remove and discard seeds and cores.
- Melt 1 teaspoon butter in a frying pan over medium heat. Add pears and cook, turning occasionally, until golden brown, 3 to 5 minutes. Remove from the heat.
- Combine brown sugar, water, and remaining 1 teaspoon butter in a medium saucepan over medium heat. Cook, stirring constantly, until boiling. Remove from the heat and let sit until thickened slightly, 3 to 5 minutes.
- Place pear quarters on 4 small plates. Pour brown sugar sauce over pears and top with whipped cream.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 53.6 g, Cholesterol 10.8 mg, Fat 3.8 g, Fiber 5.1 g, Protein 0.9 g, SaturatedFat 2.3 g, Sodium 19.8 mg, Sugar 43.5 g
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