Pear Butter With Cardamom And Cinnamon 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.

SUGARED CARDAMOM PEARS

Steps:

• In a skillet over medium-high heat, add the butter. As the butter melts and begins to foam, add the Bosc pears. Cook for 2 to 3 minutes until they begin to soften. Add the brown sugar and stir to incorporate the sugar mixture, evenly coating the pears. Stir in the salt, cardamom, and vanilla extract, and continue to stir until the liquid becomes syrupy. Transfer to a serving bowl and serve over vanilla ice cream garnished with crystallized ginger.

PEAR BUTTER WITH CARDAMOM AND CINNAMON

Steps:

• Combine pears, wine and lemon juice in heavy large Dutch oven. Bring to boil. Reduce heat to medium-low; cover and simmer until pears are tender, occasionally stirring and pushing pears into liquid to submerge, about 20 minutes.
• Working in batches, transfer mixture to processor; puree. Return to same pot. Add sugar, cinnamon and cardamom. Simmer over low heat until mixture thickens and mounds slightly on spoon, stirring often and partially covering if mixture splatters, about 2 hours. Transfer hot pear butter to clean jars. Cover and cool. Refrigerate. (Can be made 2 weeks ahead. Keep refrigerated.)

PEAR-APPLE BUTTER WITH CARDAMOM

Steps:

• In a large pot, combine pears, apples, 3 cups water and brandy. Bring to a boil and cook over high heat until fruit is very soft and falling apart, 30 to 45 minutes.
• Run mixture through the fine mesh of a food mill to remove seeds and skin. Return purée to pot and stir in sugar, lemon juice, cardamom and salt. Simmer over low heat, stirring often to prevent scorching at the bottom of the pot, until butter is thick, jammy, sticky to the touch and chestnut-colored, about 2 1/2 hours. Stir in vanilla.
• If you plan to can the butter, while it simmers prepare the jars according to the instructions here; after it has simmered, spoon into hot sterilized jars and process as directed. Otherwise, let butter cool, then store in the refrigerator or freezer.

SPICED PEAR BUTTER

Steps:

• Combine pears, wine and lemon juice in heavy large saucepan. Cover and simmer until pears are soft, pushing unsubmerged pears into liquid occasionally, about 25 minutes. Force through food mill or coarse sieve to remove pear peel. Transfer to processor and puree.
• Return puree to heavy large sauce-pan. Add remaining ingredients. Stir over low heat until sugar dissolves. Increase heat to medium and boil gently until mixture thickens and mounds slightly on spoon stirring often, about 50 minutes.
• Discard fruit slices, cloves, vanilla and cinnamon. Spoon butter into hot canning jar, filling only to 1/4 inch form top. Immediately wipe rim, using towel dipped into hot water. Place lid on jar; seal tightly. Repeat with remaining jars.
• Arrange jars in large pot. Add boiling water to pot so that at least 1 inch of water covers tops of jars. Cover pot and boil rapidly 15 minutes. Remove jars from pot. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. (If lid pops up, store butter in refrigerator.) Store in cool dry place up to 1 year. Refrigerate after opening.