Fall Fest: Spiced Pear Butter

Spiced Pear Butter

The Fall Fest theme this week is “mad stash” or what we’re freezing, canning, dehydrating or otherwise stashing away for the winter.  Since I don’t have a garden this year and I haven’t even been to the Farmer’s Market for a few weeks, I don’t really have much to put away for the winter.  But I did get a little carried away buying organic pears last week and yesterday found myself with a few pounds of fruit that needed to be used up way faster than I would be able to eat them.  In keeping with this week’s theme, I decided to cook them down into a pear butter and stash it away in jars.  Well, my few pounds of pears cooked down so much that I ended up with only a pint of pear butter.  I don’t think my stash will last through the end of the month, much less the entire winter!

This pear butter is delicious!

Spiced Pear Butter

2 1/2 pounds pears, peeled, cored, and chopped
juice of 1 lemon
1/3 cup dry white wine
2 cups sugar
1/2 vanilla bean, split lengthwise
2 green cardamom pods
1 cinnamon stick

In a large pot, combine pears, lemon juice, and white wine (I used Sauvignon Blanc).  Bring to a simmer, cover, and cook for about 25 minutes or until pears are tender.  Puree pears and liquid in a food processor or blender.  Return puree to the pot and stir in the sugar, vanilla bean, and whole spices.  Cook over medium-low heat, stirring frequently until thick enough to mound on a spoon, 45 – 60 minutes.  Pick out the cinnamon stick, vanilla bean, and spices then ladle the hot butter into sterilized jars.  At this point, you can store the pear butter in the refrigerator for up to a month or you can process the jars in a water bath for longer shelf storage.  Since I only ended up with two half-pint jars, I didn’t bother to process them in the water bath – they’ll be gone quick!

Yield: 1 -1 1/2 pints pear butter.

More Pear Butter Recipes:

How You Can Join Fall Fest 2010

Fall Fest!Welcome to Fall Fest! Have a recipe or tip that fits any of our weekly themes? You can contribute to our online recipe swap in various ways, big or small.

Contribute a whole post, or a comment—whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. Simply leave your tip or recipe or favorite links in the comments below a Fall Fest post on my blog, and then go visit my collaborators and do the same.

The cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. Yes, copy and paste them everywhere! That way, they are likely to be seen by the widest audience. Everyone benefits, and some pretty great dialog starts simmering.

Or think bigger: Publish entire posts of your own, if you wish, and grab the Fall Fest 2010 pumpkin badge (illustrated by Matt of Matt Bites).

Summer/Fall Fest 2010 Posting Schedule

7/28: Cukes and Zukes
8/4: Corn
8/11: Herbs, Greens, and Beans
8/18: Stone Fruit – I missed this one!
8/25: Tomatoes
9/1: Sweet and Spicy Peppers
9/8: Garlic
9/15: White (or colorful “white”…but not sweet) Potatoes
9/22: Spinach
9/29: Apples
10/6: Fall Salads
10/13: Pumpkin + Winter Squash – I missed this one!
10/20: Pears
10/27: “Mad Stash” (as in what you’re shoving in freezer/jars/dehydrator, etc.)
11/3: Root veggies
11/10: Brassicas: incl. Brussels Sprouts, Cauliflower, Cabbage or other
11/17: Sweet Potatoes
11/24: Bounty to Be Grateful For

The Rest of the Fall Fest Gang:

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29 Comments
  1. Amy

    That looks really good!

    I made escabeche this week for fall fest: http://savorymomentsblog.blogspot.com/2010/10/escabeche-pickled-jalapenos.html – a mixture of pickles jalapenos and other vegetables.

    3:25 am  Oct 27th, 2010
  2. Becky @ Random musings of a deco lady

    First a question: In the ingredients white wine is listed, but the directions call for adding red wine. Which should it be?

    And my pear post contribution is Pear Mincemeat. http://decolady-randommusings.blogspot.com/2008/11/pear-trees-and-pear-mincemeat.html

    4:15 am  Oct 27th, 2010
  3. the blissful baker

    that pear butter looks WONDERFUL. i love your photo! i just want to eat a spoonful of it!

    5:18 am  Oct 27th, 2010
  4. Vicki @ Wilde in the Kitchen

    Wow, this pear butter looks tasty! Makes me want to go buy too many pears, just to make this treat!

    5:26 am  Oct 27th, 2010
  5. The FN Dish – Food Network Blog » Archive » Fall Fest: Roasting Pumpkin Seeds

    […] Nicole at Pinch My Salt: Spiced Pear Butter […]

    6:45 am  Oct 27th, 2010
  6. Lora

    Gorgeous pear butter. What a delicious idea!

    7:20 am  Oct 27th, 2010
  7. A Canadian Foodie

    Absolutely gorgeous butter – and with cardamom…YUM! Gorgeous photo, recipe – lovely gift and treat. You ‘ve got it all in the bag!
    :)
    Valerie

    8:09 am  Oct 27th, 2010
  8. Prerna@IndianSimmer

    I’ve never made a fruit butter myself and that’s the reason I have no idea how it tastes. Just the name butter throws me off but now I think I have a clear idea of what a fruit butter is and I’m most definitely going to try this! And adding wine into it made it even more interesting :-)
    Work and busy life kept me away from posting a fall fest recipe for a while but I’m glad I was able to do it this week. Here’s my contribution to mad stash http://bit.ly/bT3Vsb

    8:46 am  Oct 27th, 2010
  9. Rachel

    I was so excited to see that this week’s Fall Fest centered on preserving! I’m just getting into it and really enjoy it.
    Here’s my recipe for Cranberry Conserve: http://muffinegg.wordpress.com/2010/10/26/cranberry-conserve-bright-crunchy-stowed-away-for-winter/

    8:47 am  Oct 27th, 2010
  10. sandhya/vegetarianirvana

    Nicole,I am making this! I have so many pear halves that we store away, but take a new one to eat every time. Great idea to use up my cut up pears. This is the first time I am making something just as I am reading about it. It is bubbling a way.
    Thanks so much.
    I have used my herbs to make a Thai soup stock to freeze for a later time.

    http://vegetarianirvana.wordpress.com/2010/10/27/thai-soup-stock/

    9:34 am  Oct 27th, 2010
  11. Nicole

    Becky – You should use white wine. The red wine in the instructions was a typo and I just fixed it. Thanks!

    9:50 am  Oct 27th, 2010
  12. Purple Cook

    For Fall Fest:
    In my constant pursuit to make as much of our food from scratch as possible, but still meet the demands of a busy family life, I came up with this method for having frozen French Fries on hand.

    Farm Fresh Frozen French Fries
    http://purplecook.blogspot.com/2010/10/farm-fresh-frozen-french-fries.html

    10:30 am  Oct 27th, 2010
  13. Caron Golden

    I have all the ingredients! This sounds great and I hope to carve out some time today or tomorrow to make it! Thanks for the idea!

    10:33 am  Oct 27th, 2010
  14. Florentina

    I could eat that with a spoon ! Yummy!

    10:37 am  Oct 27th, 2010
  15. Kristy

    I would love to try that, thanks for sharing!

    11:14 am  Oct 27th, 2010
  16. Feast on the Cheap

    WOW. That looks incredible. I have a bounty of pears at home after making Acorn Squash & Pear Soup (which I’m freezing), so I know what i’ll be doing with those extras!

    Other winter stashes include: I make Butternut Squash & Sweet Potato Soup (and store it in portion-size batches in the freezer) and Pumpkin Ricotta Lasagna, which also freezes well (take that Stouffer’s!). Curried Pumpkin Pie Soup is another fave.

    11:38 am  Oct 27th, 2010
  17. Louise

    cardamom, i bet that adds a great backdrop flavor the the sweetness… toast and butter please~

    12:09 pm  Oct 27th, 2010
  18. Kathleen

    I live in Florida and the Stash is not that often. I made a wonderful berry sauce for cakes, ice cream, etc. for this week:
    http:dejavucook.wordpress.com/2010/10/27/four-berry-sauce/

    6:36 pm  Oct 27th, 2010
  19. Betty @ scrambled hen fruit

    That’s just beautiful! I’d love some of that tomorrow morning on my toast. :)

    7:27 pm  Oct 27th, 2010
  20. napa farmhouse 1885/diane

    i made a spicy onion & garlic jam this week…full of onions, shallots, garlic and a bit of jalapeño…very slowly cooked in extra virgin olive oil…perfect way to use use up a bunch of onions… http://napafarmhouse1885.blogspot.com/2010/10/onion-jam-no-sugarthis-is-savory-dish.html

    3:20 pm  Oct 28th, 2010
  21. Michelle

    This sounds fabulous!

    6:04 am  Oct 30th, 2010
  22. Denise Michaels

    I have never been one to put up jars and jars of food for the winter. I even try to use up leftovers within 24 hours. My mom used to make really wonderful, chunky, cinnamony apple sauce every fall. It was almost as good as apple pie filling. This looks wonderful. I’ll have to see if I can find some pears at a good price at one of the markets. I may not can it and put it up in jars for the winter – but it still would be nice to enjoy for the next couple weeks.

    12:34 pm  Oct 31st, 2010
  23. Meredith

    Ooohhh pear butter,I’m so there. I have recently fallen for apple butter,it defies gravity I tell ya.And it tastes so dang good!http://www.anchoviesandbutter.com/2010/10/granny-smith-heaven.html

    3:26 pm  Nov 1st, 2010
  24. Joanne schmidt

    The pear butter you made looks fantastic! It reminds me of how I started making jams and apple butter and pear butter years ago as a teenager. Now I have a family business making things like gravenstein apple butter and specializing in a line of six pepper jellies. Preserving is a hobby that litterally grows on you in a fun and wonderful way. Enjoy cooking and experimenting with different fruits.

    10:32 pm  Nov 6th, 2010
  25. Fall Fest: Shredded Brussels Sprouts with Bacon and Walnuts — Pinch My Salt

    […] 10/6: Fall Salads 10/13: Pumpkin + Winter Squash – I missed this one! 10/20: Pears 10/27: “Mad Stash” (as in what you’re shoving in freezer/jars/dehydrator, etc.) 11/3: Root veggies 11/10: Brassicas: incl. Brussels Sprouts, Cauliflower, Cabbage or other 11/17: […]

    10:26 am  Nov 10th, 2010
  26. Fall Fest: Cumin-Scented Sweet Potato Hash — Pinch My Salt

    […] 10/6: Fall Salads 10/13: Pumpkin + Winter Squash – I missed this one! 10/20: Pears 10/27: “Mad Stash” (as in what you’re shoving in freezer/jars/dehydrator, etc.) 11/3: Root veggies 11/10: Brassicas: incl. Brussels Sprouts, Cauliflower, Cabbage or other 11/17: […]

    5:58 pm  Nov 17th, 2010
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    10:05 pm  Jul 16th, 2011
  28. LEAN Trains and Pear Butter « Family Practice

    […] used this recipe, with slight modifications. I wasn’t willing to buy two cardomom seeds for $12.50, so I […]

    5:36 pm  Sep 26th, 2011
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