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Recipes For Homemade Pear Butter

Posted By Tipnut On June 10, 2010 @ 1:02 pm In Canning, Freezing & Preserving,Recipes | 2 Comments

If you have a bounty of fresh pears on hand, you can preserve them for year round use by making a lovely fruit butter.

JarsThis is easy to do (you can even make it with a slow cooker or slow oven) and it’s truly a treat that makes a lovely spread or topping to use on all kinds of things (like biscuits, pancakes, french toast and even use it as an ice cream topping).

This Hit List is a collection of recipes for pear butter that I’ve found from around the ‘net, some with pretty simple ingredients while others offer a unique taste twist. Enjoy!

  • How To Make It (Canning) [1]: You’ll need 6 to 7 pounds of fruit, sugar, grated orange peel, nutmeg and orange juice. Cooked in a large pot on the stove until soft then processed in a food mill or food processor. Returned to heat and simmered slowly for about an hour before ladling into jars and processing in a hot water bath. From Chickens In The Road.
  • With Maple & Apple [2]: Cook the fruit with their peels, cores, and seeds to get every ounce of flavor. Regardless of what variety of fruit you use, they must be ripe, or results may be unpleasantly grainy. Found at Fine Cooking.
  • Oven Baked [3]: For a delicious and comforting cold weather drink, try stirring a bit of this into a mug of warm milk (yum). From Free Range Living.
  • Saged [4]: Ingredients twists include champagne vinegar (you could also use white wine), finely ground white pepper and a large sprig of fresh sage. From Tigress In A Jam.
  • With Grated Gingerroot [5]: Brown butter gives this spread both caramel and nutty flavours, which pair exceptionally well with the bright flavour. From Canadian Living.
  • Caramel Flavored [6]: (Yields about 8 1/2 pint jars) Brown sugar gives this a caramel-like flavor. Stir the mixture with a flat-bottomed spatula or spoon to prevent scorching. Will keep in a cool dark place for up to 1 year. Found at Bon Appetit.
  • Spiced [7]: On the gift card that she encloses with these preserves, food editor Kristine Kidd tells her friends to spread this on toast, French toast or pancakes or to heat it and spoon it over vanilla ice cream. If you want to omit the canning process, go ahead since this can be stored in the refrigerator up to two weeks. From Inspired2Cook.
  • Low-Sugar [8]: Quote from the site: I realize that some jams require a certain amount of sugar for the batch to ‘set,’ which is one of the nice things about making this—there’s no setting to worry about. You just let the puree cook down until it’s the thickness you desire. From Farmgirl Fare.

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URLs in this post:

[1] How To Make It (Canning): http://chickensintheroad.com/cooking/making-pear-butter-at-the-old-farmhouse/

[2] With Maple & Apple: http://www.finecooking.com/recipes/maple-apple-pear-butter.aspx

[3] Oven Baked: http://freerangeliving.blogspot.com/2006/09/oven-baked-pear-or-apple-butter.html

[4] Saged: http://hungrytigress.com/2010/04/saged-pear-butter/

[5] With Grated Gingerroot: http://www.canadianliving.com/food/pear_butter.php

[6] Caramel Flavored: http://www.bonappetit.com/recipes/2008/10/caramel_pear_butter

[7] Spiced: http://www.inspired2cook.com/2009/09/23/spiced-pear-butter/

[8] Low-Sugar: http://www.farmgirlfare.com/2009/10/less-fuss-more-flavor-recipe-how-to.html

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