Next in my series of pear and plum recipes is pear butter. This is like a quick and easy version of a fruit butter. Unlike a traditional apple butter there is actual dairy butter in it. The brown butter gives it a great nutty flavour, which contrasts nicely with the pear and ginger.
I based myself on this recipe from Canadian Living. I love that their website allows the reader to adjust the number of servings, that way no mental math is required when trying to increase or decrease a recipe. The recipe below is for one serving. I used a little more than 1/2 a cup of cider, as the liquid evaporated before the pears had softened enough. I also used dry ginger instead of fresh, just because I didn’t have any fresh. The ginger adds a really nice heat to the butter without being overpowering.
- 2 lb Bartlett pears , (about 5) peeled, cored and thinly sliced
- 1/2 cup apple cider
- 1 tbsp orange zest
- 1/2 tsp dried ginger
- 1/4 cup unsalted butter
- 2 tbsp wildflower honey
- Pinch of salt
- In large saucepan, bring pears, cider, orange zest and ginger to a boil. Reduce heat and simmer until pears have softened, about 1 hour.
- While pears are simmering, brown butter. In a small pan over medium heat melt the butter. Reduce the heat and simmer until the milk solids have browned and the butter has a nutty smell. Keep a close eye on the butter as it can go from browned to burnt in an instant. Set butter aside to cool.
- Once the pears have softened, transfer them to a food processor and purée until smooth. Add butter, honey and salt. Pulse till combined.