Raspberry Pear Butter Recipes

GINGERED PEAR AND RASPBERRY PANDOWDY

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 400°F. Butter a 9-inch cast-iron skillet or 9-inch deep-dish pie pan.
• To make the fruit filling, rub the sugar, cornstarch, and salt together in a large bowl, then add the pears and lemon juice and toss until evenly coated.
• Gently fold in the raspberries, then transfer the fruit to the prepared pan.
• Distribute the butter atop the fruit.
• To make the biscuit, whisk the flour, 3 tablespoons of the sugar, the baking powder, and salt together in a bowl.
• Add the butter and toss until evenly coated. Using your fingertips or a pastry blender, cut in the butter until the size of large peas. (Alternatively, you can put the dry ingredients in a food processor and pulse to combine.
• Add the butter and pulse until the butter is the size of large peas, then transfer to a bowl).
• Stir in the candied ginger, then pour in the 2⁄3 cup buttermilk and stir just until the dry ingredients are moistened.
• The dough will be crumbly, with large pieces of butter still visible. Turn the dough out onto a lightly floured work surface and gently press the dough together, then press it into a 9-inch circle.
• Carefully place the dough atop the fruit. Brush the dough with the 1 tablespoon buttermilk,then sprinkle with the remaining 1 tablespoon sugar.
• Bake in the lower third of the oven for 30 minutes, then turn the oven down to 350°F and bake for an additional 20 minutes or until the pastry is golden and the juices are bubbly and thick.
• Allow to cool for 30 minutes before serving.

RASPBERRY PEAR BUTTER

Steps:

• Combine pears, raspberries and lemon juice in large saucepan. Bring to a boil.
• Lower heat to simmer and continue cooking, stirring often for 1 hour or until fruit is very soft.
• Remove from heat and press fruit through a fine messed sieve or fine grade food mill.
• Measure resulting fruit pulp. For each 2 cups pulp, measure 1 1/2 cups sugar. Return pulp to pan and add sugar.
• Stir mixture over low heat with a wooden spoon until sugar has completely
• dissolved.
• Simmer over low heat, stirring frequently until butter thickens. Ladle into hot.
• jars leaving 1/4 inch headspace.
• Seal. Process jars in a hot water bath for 10 minutes.