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SPICED PEAR BUTTER




Source of Recipe


Elaine


Recipe Introduction


Note: The pear butter will keep in the refrigerator for up to 2 weeks. Water bath canning is not necessary. However, you must use very clean, dry jars or containers to store your pear butter.


List of Ingredients




SPICED PEAR BUTTER
2 cans (about 15 ounces each) pears in light syrup

¼ cup dry white wine, such as Chardonnay

1 tbsp. fresh lemon juice

¾ cup granulated sugar

1 tsp. pure vanilla extract

½ tsp. ground cinnamon

¼ tsp. ground cloves



Recipe



Drain the pears and place them in the work bowl of a food processor. Pulse several times to finely chop them. Be careful not to liquefy them, but chop them very finely.

Place the pears, wine, lemon juice, sugar, vanilla extract, cinnamon and cloves in a 2-quart or larger heavy saucepan. Place over medium heat, and bring to a slow boil, stirring frequently. Continue to stir frequently and boil until the pears are thick and will mound slightly on a spoon, about 15 minutes.

Remove from the heat, and spoon into small, very clean jars or containers. Allow to cool, uncovered in the container for about 30 minutes. Cover and refrigerate until ready to use.

Makes 2 cups.