Recipe: Spiced Pear Butter, Winter Pear Butter

Spiced Pear Butter
Recipe By : Southern Living
Yield: 5 half pints

6 lbs ripe pears (about 16 large) -- peeled, cored and
chopped
3 cups apple juice
4 sticks cinnamon -- (3-inch) broken
into pieces
2 slices fresh gingerroot -- (1 oz)
12 whole allspice
8 whole cloves
3 cups sugar

Combine pears and apple juice in a large Dutch oven. Tie broken cinnamon spices, gingerroot, allspice and cloves in a piece of cheese cloth; add to pear mixture. Bring to a boil; cover, reduce heat, and simmer for 45 minutes to 1 hour or until pears are tender. Drain pears, and discard spice bag. Mash pears or process in food processor until smooth. Return pear puree to Dutch oven, and add sugar. Cook, uncovered, over medium heat for 30 to 40 minutes or until mixture thickens, stirring frequently. Remove from heat, and quickly pour hot pear mixture into hot sterilized jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath for 5 minutes.

Winter Pear Butter
Recipe By : The Christmas Kitchen
Makes about four cups

8 large ripe pears -- (about 4 1/2 pounds)
1 cup sugar
1/3 cup brandy
1/3 cup water

"Smooth, delicate pear butter is delicious on toast, popovers, biscuits and other light breads. Try it on waffles and pancakes, too."

Peel, quarter and core the pears; chop in 1/2-inch pieces. Put all the ingredients in a large heavy pot and bring to a boil. Reduce the heat and cook, stirring often, for 15 minutes, or until the pears are soft. Puree the mixture in a food processor or blender and then return the puree to the pot. Cook uncovered over very low heat, stirring often, for 1 to 1 1/2 hours, or until the pear butter is very thick. be careful not to let it scorch. Remove from the heat. Stir the hot pear butter for a minute or two to release more heat and then spoon into clean, hot jars, leaving 1/4 inch of space at the top of each jar. Wipe the rim of each jar. Cover and allow to come to room temperature. (You'll notice that the pear butter is a rather gray-green color; this is the correct color.) Label the jars and refrigerate for up to three weeks.

(Remember: The label should include the name of the recipe and the date by which it should be eaten. Be sure the recipient stores the pear butter in the refrigerator.)