Pear butter with cardamom and cinnamon

Yield: 1 Servings

Measure Ingredient
5 pounds Ripe pears; peeled, cored, cut into 1-inch pieces
1⅓ cup Johannisberg Riesling wine
⅓ cup Fresh lemon juice
1¼ cup Sugar
1¼ teaspoon Ground cinnamon
1 teaspoon Ground cardamom

Use on your favorite toast for breakfast or spoon over vanilla ice cream for dessert.

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.

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. Transfer hot pear butter to clean jars. Cover and cool. Refrigerate. (Can be made 2 weeks ahead. Keep refrigerated.)

Makes about 3⅔ cups

Bon Appetit =46ebruary 1996

Posted to recipelu-digest Volume 01 Number 539 by EYESOPEN@...

(linda/tennessee) on Jan 16, 1998

Similar recipes