Pearapplebutter Recipes

APPLE-PEAR BUTTER

Steps:

• Place the apples, pears, and apple cider in a large heavy pot. Bring to a simmer over medium heat.
• Cover and continue cooking 20 to 30 minutes, or until the fruit is well softened.
• Place about half of the fruit mixture in a blender. Purée until smooth. Pour into a medium bowl. Repeat with the remaining fruit mixture.*
• Return the fruit mixture to the pot. Bring the mixture to a simmer.
• Stir in the sugar, lemon juice, cinnamon, nutmeg, cloves, and allspice. Continue to simmer for 1 to 2 hours, or until the mixture thickens and turns deep brown. Stir frequently.
• Cool to room temperature. Then, transfer to airtight container(s) and refrigerate for up to 3 weeks.

PEAR BUTTER

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.

APPLE-PEAR BUTTER

Steps:

• In an 8- to 10-qt. heavy pot or Dutch oven combine apples, pears, and cider. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally. Press apple mixture through a food mill or sieve. (You should have 7 1/2 to 8 cups.) Return pulp to pot; discard skins.
• Stir in sugar, lemon juice, and cinnamon. Bring to boiling; reduce heat. Cook, uncovered, over very low heat 1 1/2 to 1 3/4 hours or until thick enough that mixture mounds on a spoon, stirring often.
• Place pot of apple butter in a sink filled with ice water; stir to cool. Ladle into clean wide-mouth half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Store in refrigerator up to 2 weeks or freeze up to 6 months. Apple butter may darken slightly on freezing. Makes 5 to 6 half-pints.

APPLE/PEAR TART

Steps:

• Heat oven to 170C/150C fan/gas 3.
• Pour water, flour, butter, salt, egg and baking powder into the bowl.
• Knead the dough for a few minutes until is soft and not sticky.
• Roll out the dough on a well-floured surface to a 1cm thickness.
• Place the dough on a baking tray.
• Prick the bottom of the tart with a fork.
• Bake a pastry in the oven for about 20min.
• Make syrup by melting the butter with lemon juice and sugar in a small saucepan.
• Remove from the heat.
• Cut peeled and cored apples/pears into thin slices.
• When the tart bottom has chilled, lay the apple/pears slices in concentric circles.
• Sprinkle the syrup over the apples/pears.
• Bake for 20min until the pastry is pale golden brown.
• Whisk together the double cream, egg yolks and sugar till thick and creamy.
• When the pastry is ready pour the cream over the tart.
• Bake the cake in the oven for next 10 mins until mixture just set.

APPLE-PEAR BUTTER

Steps:

• Combine apples, pears, and apple juice in a saucepan over low heat. Cook, stirring occasionally, until apples and pears are soft, about 1 1/2 hours.
• Stir in honey, cinnamon, and vanilla extract. Cook over low heat for 2 hours more, stirring occasionally.
• Remove from heat; mash fruit with potato masher. Allow to cool completely, at least 20 minutes. Transfer to a blender and blend until smooth. Return to the saucepan over low heat; cook, uncovered, stirring often, until thickened, about 30 minutes.

SLOW COOKED SPICY APPLE-PEAR BUTTER

Steps:

• 1. Peel, core and slice apples and pears thin.
• 2. In a medium bowl, combine sugars, cinnamon, nutmeg, cloves and salt; whisk to combine.
• 3. Place about 1/4 of the apples and pears in the crock pot, sprinkle 1/4 of the sugar mixture over the fruit in slow cooker; toss to combine. Begin layering the rest of the fruit and sprinkle with remaining sugar mixture until cooker is full. NOTE: Fill the crock pot up plus some extra. The fruit will cook down.
• 4. Cook on low setting for 10 hours; stirring occassionally. Mixture will thicken and become dark as it cooks.
• 5. After 10 hours; stir in the vanilla. Use and immersion blender to puree the fruit until smooth. Continue cooking on low another 2 hours uncovered.
• 6. Ladle hot apple-pear butter into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars clean with clean damp cloth, cover with hot sterilized lids, and screw bands on.
• 7. Allow jars to rest undisturbed on countertop for six hours or overnight.Check lids to ensure they sealed.
• 8. Apple butter will keep for up to one year in a cool, dark place.

SLOW-COOKER PEAR AND APPLE BUTTER

Steps:

• Peel, quarter, and core pears and apples. In a food processor, finely grate fruit (in batches, if necessary), then transfer to a 5- to 6-quart slow cooker. Stir in dark-brown sugar, salt, and cinnamon stick. Cover and cook on high, 4 hours.
• Remove cinnamon stick and reserve. Transfer mixture to processor (in batches, if necessary) and process until smooth. Return to slow cooker, along with cinnamon stick, and cook on high, uncovered, until mixture is thick and browned, 4 hours. Discard cinnamon stick and let mixture cool. Transfer to airtight containers and refrigerate, up to 3 weeks, or freeze, up to 3 months.

PEAR-APPLE BUTTER

Steps:

• Put pears and water in a heavy 3-quart saucepan. Cover and simmer over medium-low heat about 20 minutes until pears are tender, stirring occasionally. Drain.
• Process in 2 batches in food processor or blender until smooth. You will have about 4 cups puree.
• Pour back into same saucepan. Stir in remaining ingredients. Bring to a simmer over medium heat. Reduce heat to low. Cover pot, leaving lid slightly ajar, and simmer about 1 hour until mixture is shiny and very thick, stirring often.
• Spoon into clean hot jars. Cover tightly, cool and refrigerate.