We’ll admit it, we’re completely biased about Asian pears, we love them. But we think it’s safe to say that this Asian pear butter is perfect for pancakes, waffles, biscuits, cheese plates, and so much more.
Here’s how to make it:
3 1/2 pounds Asian pears, pealed and cored
2 cups asian pear juice (if you don’t have a juicer you can substitute organic apple juice)
1/2 cup ginger sugar
1/2 cup cane sugar
1 cup brown sugar
1 1/2 teaspoon poudre douce
Quarter, peel, and core the pears. Cook the peels and cores in pear juice, covered for about 30 minutes. Strain the juice and discard the solids. Add the pears and all the remaining ingredients to the juice and let simmer, stirring often until the pears are very soft.
Pour about 2 cups at a time into a blender and puree. Helpful hint: Pureeing hot liquids is a tricky thing, so really only do 2 cups at a time, unless you would prefer to end up covered in hot pear juice. You can live and learn, or just take our advice, it’s up to you.
Put the pureed mixture into your crockpot and continue to cook over low heat, stirring occasionally until butter is the consistency you desire. We let ours cook about 5 hours. You can do this part on the stove as well, but you will need to be more vigilant than if you use your crockpot. Spoon into hot, sterile jars, leaving about 1/3 inch at top, and seal.
Makes about 12 quart jars.
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