Pear Butter

September 10, 2009

Pear Butter

Wendy McCrady, Tucson CSA

2 baskets Asian pears, cored, peeled, and roughly chopped
Juice from half a lemon
1/2 cup water
Sugar (see instructions for amount)
Juice and grated rind from half a medium-sized orange
1/8 tsp ground nutmeg

Place chopped pears, lemon juice, and water in a saucepan.
Bring to a boil and simmer over low-med heat for 10-15 minutes until pears are soft.
Drain pears, saving juice.  (Chill the juice and enjoy as a nice refreshing drink when you’re done with this recipe!)
Process pears in food mill or food processor just until pureed.  Don’t liquefy them.
Measure puree and return to saucepan.
Add 1/3 to 1/2 as much sugar as puree.
Stir in orange juice and rind, and nutmeg.
Cook over medium-low heat, stirring frequently, until thickened to your taste.  (As butter thickens, stir more often to avoid sticking or burning.)
Refrigerate in a closed jar and enjoy on toast.

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