This is pear butter for grown-ups. It has a silky texture and rich, complex flavor. Yeah, it's good on morning toast or yogurt, but it really shines when dabbed on soft, mildly stinky cheeses like Brie served on a cracker or slice of crusty bread. Because it is cooked in a slow cooker you don't need to spend much time in the kitchen to make this recipe.
Yield: 2 half pint jars
Ingredients:
2 lbs. ripe pears, peeled, cored and chopped into approximately 1-inch pieces
- 1/3 cup tawny port
- 1/3 cup honey
- Juice and grated zest of one lemon
Preparation:
Place all of the ingredients in a slow cooker. Cover and cook on the high setting for 4-5 hours, until pears are soft.
Use a slotted spoon to transfer the pears to a blender. Puree, adding just enough of the cooking liquid from the slow cooker to get a thick, spreadable consistency.
Transfer to clean half or quarter pint canning jars leaving half inch head space. Screw on 2-piece canning lids. Process in a boiling water bath for 20 minutes.
