Champagne Pear Butter Recipes

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CHAMPAGNE PEAR BUTTER



Champagne Pear Butter image

Very sweet pear butter with champagne and spices. Cooked all day in a slow cooker for a really smooth fruit butter. I love pears and champagne as a combination, so brought them together in this recipe.

Provided by cddbt

Categories     Jellies

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 7

20 yellow bartlet pears (peel, core, and cut into a small dice)
4 cups white sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 tablespoon pure vanilla extract
1 tablespoon cornstarch
1 cup champagne

Steps:

  • Place diced pears into slow cooker. In mixing bowl, combine sugar, cornstarch, spices, vanilla, and champagne, stirring to dissolve slightly. Pour mixture over pears, cover, and cook on high 2 hours, stirring occasionally until syrup starts to form. Turn to low setting and cook approximately 6-8 hours.
  • Ladle into blender in small batches, blending until smooth and pouring out into bowl, repeating until all the pears have been processed and you have bowl full of fruit butter. I then ladle mine into jelly jars and can them using the water bath canning method.

Nutrition Facts : Calories 882.8, Fat 0.8, SaturatedFat 0.1, Sodium 7.9, Carbohydrate 221.8, Fiber 17.4, Sugar 188.2, Protein 2.2

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

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