Recipe: Pear Butter (using fresh or canned pears and applesauce)

PEAR BUTTER

"Pear butter can be stored in the refrigerator for several weeks. Use it as a spread instead of margarine"

3 pounds ripe pears, peeled, quartered, cored, and cut in 1-inch cubes
2 tablespoons water
2 cups unsweetened applesauce
1/4 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground nutmeg

Place pears and 2 tablespoons water in a large heavy saucepan. Cover and simmer over medium-low heat about 20 minutes or until pears are tender. Drain.

Puree pears in a food processor or blender.

Return pear puree to saucepan with applesauce, sugar, lemon juice, vanilla, and nutmeg. Bring to a simmer over medium heat and reduce heat to low. Simmer, covered but with lid slightly ajar, for 1 hour.

Spoon into jars, cool, then cover tightly and refrigerate.

VARIATION:
User 4 cans (16 ounces each) water-packed pear halves, drained, instead of fresh pears. Omit the first step (cooking the pears).

Makes 9 servings
Source: 500 Low-Fat Fruit and Vegetable Recipes by Sarah Schlesinger