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Pear Butter with Cardamom & Cinnamon

Source of Recipe


Bon Appetit, February 1996






List of Ingredients



• 5 lbs. ripe pears, peeled, cored, cut into 1-inch pieces
  
• 1-1/3 cups Johannisberg Riesling wine
  
• 1/3 cup fresh lemon juice
  
• 1-1/4 cups granulated sugar
  
• 1-1/4 tsp ground cinnamon
  
• 1 tsp ground cardamom
  






Instructions



1. Combine pears, wine and lemon juice in heavy, large Dutch oven. Bring to boil. Reduce heat to medium-low; cover and simmer until pears are tender, occasionally stirring and pushing pears into liquid to submerge, about 20 minutes.
   
   
2. Working in batches, transfer mixture to processor; puree. Return to same pot. Add sugar, cinnamon and cardamom. Simmer over low heat until mixture thickens and mounds slightly on spoon, stirring often and partially covering if mixture splatters, about 2 hours.
   
   
3. Transfer hot pear butter to clean jars. Cover and cool. Refrigerate. (Can be made 2 weeks ahead. Keep refrigerated.)
   
   Makes about 3-2/3 cups.