Pear Butter With Cardamom And Cinnamon Recipes

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PEAR BUTTER



Pear Butter image

Cooked down pears with cinnamon and vanilla, this pear butter is so easy and so tasty!

Provided by The Bewitchin Kitchen

Categories     Dessert

Time 30m

Number Of Ingredients 5

4 cups chopped pears (about 4-5 pears)
1/4 cup water
1 tbsp honey
1 tsp vanilla
1 tsp cinnamon

Steps:

  • Add all of your ingredients to a pan and cook over medium heat, stirring often.
  • Cook until pears are tender and liquid is reduced, about 20-25 minutes.
  • Let the pears cool for a couple minutes and then transfer to a blender (I highly recommend the Ninja).
  • Blend until smooth.
  • Store in the fridge.

Nutrition Facts : ServingSize 1 batch, Calories 447 kcal, Carbohydrate 118 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 21 g, Sugar 81 g, UnsaturatedFat 2 g

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.

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