Orange Pineapple Pear Butter Sauce Recipes

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ORANGE PINEAPPLE PEAR BUTTER SAUCE



Orange Pineapple Pear Butter Sauce image

Do you remember making mud pies when you were little? This is the memories I get when preparing the pears to puree. Peel, stem, cut end and then squeeze in your hands over the blender, you are left with the seeds still encased in the core in your hand to throw away,and you have every bit of the pear for the blender. If you have a good blender you don't have to peel. But you get that gooshy feeling but the good thing--you can eat it. And the mud didn't taste very good. I make the sauce because it is more versatile. You can thicken to make a heavier sauce after opening. You can swirl it into muffin or cake batter. You can flavor a milkshake or ice cream. Use on cooked ribs, pork or ham.

Provided by Montana Heart Song

Categories     Sauces

Time 1h

Yield 10-11 pints, 40-50 serving(s)

Number Of Ingredients 6

18 cups pureed pears
4 cups sugar
1 1/2 cups orange juice
1 1/2 cups pineapple juice
1 teaspoon vanilla
1 1/2 teaspoons cardamom

Steps:

  • In large stockpot add all of the ingredients. Add cardamom 1/2 tsp at a time.
  • Whisk rapidly, until blended, then taste.
  • Cardamom is a strong spice and if you like the taste after 1/2 tsp, stop, the same with 1 tsp cardamom. Our personal taste is as stated in recipe. The taste intensifies as the sauce gets hot.
  • Heat clean sterilized jars in hot water in the oven at 200°.
  • Heat the seals in hot water.
  • Cook the sauce for 10 minutes until hot.
  • Stir. Do not burn.
  • Pour into jars. Wipe the rim with a hot clean cloth. Seal and band.
  • Place in a hot water bath in the canner.
  • Process in hot water bath for 15 minutes.
  • Lift out and place on a toweled counter.
  • Keep away from all drafts.

Nutrition Facts : Calories 130.2, Fat 0.1, Sodium 1.1, Carbohydrate 33.7, Fiber 2.4, Sugar 29, Protein 0.4

ORANGE ESSENCE PEAR BUTTER



Orange Essence Pear Butter image

I've heard several references to pear butter since making my apple butter, so I decided to experiment and create some. I looked at 4-5 pear butter recipes, and saw one made with orange juice. Not having any orange juice at the moment, I did have an orange, so I came up with this recipe. Really yummy! I love pears, they may be my...

Provided by Susan Feliciano

Categories     Spreads

Time 4h30m

Number Of Ingredients 5

5 large ripe pears, any variety
1 medium orange
12 oz pear nectar or apple juice
1 c sugar or xylitol sugar substitute
1-2 tsp nutmeg

Steps:

  • 1. Remove stems from pears and cut in half lengthwise. Slice thinly. Place in a pot large enough to hold, and add the pear nectar or apple juice. I highly recommend using pear nectar for this recipe.
  • 2. Zest the orange and add zest to the pears. Squeeze the juice from the orange into the pot also. Then, chop up the remaining pulp and add it to the pot.
  • 3. Bring this to a boil, then lower heat and simmer covered for about 1 hour and 15 minutes. Stir occasionally to prevent scorching. Keep heat low. Pears should be very soft and mushy. Allow to cool slightly, then put through a food mill to get rid of the seeds and other debris.
  • 4. Place the pear puree in a medium crock pot, to fill at least 3/4 full. Cook on high, with lid vented, 6-8 hours. Stir often to move the cooked part on the outside to the inside.
  • 5. When pear butter is thick and holds its shape on a spoon, add the sugar and nutmeg. Continue cooking 1 more hour.
  • 6. Pack into hot sterilized jars or freezer containers. May process in a boiling water bath if desired, or just refrigerate or freeze. Makes 3 & 1/2 one-cup jars.

PEAR BUTTER



Pear Butter image

Pear butter is lightly scented with orange and nutmeg. This is an old recipe from a dear friend. Its taste is so good in toast or even on top of steak or chicken.

Provided by SUNFLOWER71

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 31m

Yield 32

Number Of Ingredients 5

4 pounds medium pears, quartered and cored
2 cups sugar
1 teaspoon grated orange zest
¼ teaspoon ground nutmeg
¼ cup orange juice

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.

Nutrition Facts : Calories 82.3 calories, Carbohydrate 21.5 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 18.2 g

PEAR UPSIDE DOWN CAKE WITH ORANGE BUTTER SAUCE



Pear Upside Down Cake With Orange Butter Sauce image

Fresh autumn pears are spicy and juicy, and this is the best time to enjoy them baked into this upside down cake. Pass the orange butter sauce at the table. Bosc pears are the best for baking. If you cannot get them, use Bartletts or Seckels.

Provided by Olha7397

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

3 fresh bosc pears (about 1 1/2 pounds)
3/4 cup unsalted butter, at room temperature, divided, 1 1/2 sticks
1/4 cup packed brown sugar
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups all-purpose flour
1/2 cup milk
1 cup fresh orange juice
1 tablespoon cornstarch
1/2 cup sugar
1 tablespoon unsalted butter
1/2 teaspoon ground ginger

Steps:

  • Peel, halve, and core the pears; set aside.
  • Preheat the oven to 350°F Put ¼ cup of the butter into a 10 x 6 inch baking pan and place into the oven as it preheats. Remove from the oven when the butter is melted.
  • Sprinkle the brown sugar evenly over the melted butter. Arrange the pears in a single layer over the brown sugar with the cut side down.
  • In a large bowl, cream the remaining ½ cup butter with the granulated sugar, egg, and vanilla. Mix in the baking powder and salt. Add the flour alternately with the milk, mixing until the batter is smooth.
  • Pour the mixture evenly over the pears. Bake for 45 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Invert while warm onto a serving plate and serve warm with the orange butter sauce.
  • While the cake bakes, make the sauce. Combine the orange juice, cornstarch, sugar, butter, and ginger in a small saucepan. Heat to boiling over medium high heat, stirring. Cook, stirring, until thickened. Remove from the heat. Makes 6 servings.
  • The Great Holiday Baking Book.

Nutrition Facts : Calories 675.3, Fat 27, SaturatedFat 16.6, Cholesterol 104.2, Sodium 345.6, Carbohydrate 105.3, Fiber 3.6, Sugar 70.7, Protein 6.2

ORANGE PEAR BUTTER



Orange Pear Butter image

This pear butter is really great on toast, pancakes, and tea biscuits. I got this recipe from my mom. My brother has 4 pear trees and she can't stand to see the pears to waste.

Provided by bulldogmom

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Time 14h

Yield 160

Number Of Ingredients 8

10 pounds pears - peeled, cored, and chopped
1 cup freshly squeezed orange juice
2 teaspoons orange zest
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
1 vanilla bean, split lengthwise and seeds scraped
4 cups white sugar

Steps:

  • Combine pears and orange juice in a large Dutch oven. Stir in orange zest, cinnamon, nutmeg, cardamom, and vanilla bean seeds. Bring to a boil. Cover, reduce heat, and simmer until pears are tender, 45 minutes to 1 hour.
  • Puree pears in a food processor or using a food mill. Return pear puree to the Dutch oven. Stir in sugar until dissolved. Cook and stir over medium heat, uncovered, until thickened, 30 to 40 minutes.
  • Inspect 10 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pear butter is ready. Wash new, unused lids and rings in warm soapy water.
  • Pack pear butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Cover with metal lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 37 calories, Carbohydrate 9.7 g, Fiber 0.9 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 8 g

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