Pear Butter French Recipes

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SPICED PEAR BUTTER



Spiced Pear Butter image

Categories     Condiment/Spread     Food Processor     Citrus     Fruit     Christmas     Pear     Spice     Vanilla     White Wine     Fall     Winter     Edible Gift     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 11

4 pounds Bartlett pears (unpeeled), cored, cut into 1-inch chunks
1/2 cup dry white wine
2 tablespoons fresh lemon juice
1 1/2 cups sugar
4 orange slices
1 lemon slice
4 whole cloves
1 vanilla bean, split lengthwise
1 cinnamon stick
1/2 teaspoon ground cardamom
Pinch of salt

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.

PEAR BUTTER (FRENCH)



Pear Butter (French) image

This is the best preserve ever!!! It is a golden translucent color and melts in your mouth like butter. We love it on fresh bread the best but is good on all things.

Provided by AJAs Box

Categories     Low Protein

Time 3h45m

Yield 8-10 pint jars/ jelly jars

Number Of Ingredients 2

1 lb of pealed and cored pear, chopped into small pieces
1 lb sugar, can be lessend but it will take longer to cook

Steps:

  • In a roasting pan mix the sugar and the pear. Cook in a 350 to 400 degree oven stiring frequently until it becomes a golden translucent color. Cooking time could vary because of heat and how small the pieces. sometimes half way I take my imersion blender to it to speed things up. When it is done place into jelly or pint jars that have been warmed in hot water. Clean off the lip of jars and place boiled canning lids and srew on the rings and let seal. If lid of jar isn't cleaned off properly the jars won't seal. Enjoy!

Nutrition Facts : Calories 252.4, Fat 0.1, Sodium 0.6, Carbohydrate 65.5, Fiber 1.8, Sugar 62.2, Protein 0.2

PEAR CLAFOUTI



Pear Clafouti image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy (recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar
Creme fraiche

Steps:

  • Preheat the oven to 375 degrees F.
  • Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
  • Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
  • Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

PEAR CLAFOUTIS



Pear Clafoutis image

It sounds odd to say that a recipe's biggest problem is that it looks too good, but that's sort of the case with this pear clafoutis, a crustless custard fruit tart that often looks a lot sweeter and richer that it actually is. Usually made with cherries, this rustic French dessert adapts easily to any kind of seasonal fruit. If desired, brush top with warmed fruit preserves and honey and garnish with whipped cream, creme fraiche, or ice cream.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 1h

Yield 8

Number Of Ingredients 12

2 tablespoons unsalted butter, softened, divided
3 large eggs
⅓ cup white sugar, or to taste
1 ¼ cups whole milk
¼ teaspoon fine salt
1 pinch freshly grated nutmeg
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
⅔ cup all-purpose flour
3 cups thinly sliced sweet, ripe pears
½ cup toasted sliced almonds
½ tablespoon white sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch baking dish generously with 1 tablespoon butter.
  • Whisk eggs, 1/3 cup sugar, milk, salt, nutmeg, vanilla extract, almond extract, and flour together in a bowl for batter.
  • Reserve 12 to 14 pear slices for topping and add remaining pear slices to the prepared baking dish. Pour batter over pears in the baking dish and top with almonds. Shake and tap the dish gently on the countertop to let mixture settle. Lay reserved pear slices flat on top. Melt remaining butter and brush over pears. Sprinkle with 1/2 tablespoon sugar.
  • Bake in the preheated oven until top is golden, fruit is soft, and custard is set, about 45 minutes. Remove from the oven and let cool to room temperature before serving, or serve chilled.

Nutrition Facts : Calories 218 calories, Carbohydrate 28.3 g, Cholesterol 81.2 mg, Fat 9.2 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 3.4 g, Sodium 115.4 mg, Sugar 16.4 g

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