Pear Butter With Cardamom And Cinnamon
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
40
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Combine pears, wine and lemon juice in heavy large Dutch oven
2
Bring to boil
3
Reduce heat to medium-low; cover and simmer until pears are tender, occasionally stirring and pushing pears into liquid to submerge, about 20 minutes
4
Working in batches, transfer mixture to processor; puree
5
Return to same pot
6
Add sugar, cinnamon and cardamom
7
Simmer over low heat until mixture thickens and mounds slightly on spoon, stirring often and partially covering if mixture splatters, about 2 hours
8
Transfer hot pear butter to clean jars
9
Cover and cool
10
Refrigerate
11
(Can be made 2 weeks ahead
12
Keep refrigerated
13
) Combine pears, wine and lemon juice in heavy large Dutch oven
14
Bring to boil
15
Reduce heat to medium-low; cover and simmer until pears are tender, occasionally stirring and pushing pears into liquid to submerge, about 20 minutes
16
Working in batches, transfer mixture to processor; puree
17
Return to same pot
18
Add sugar, cinnamon and cardamom
19
Simmer over low heat until mixture thickens and mounds slightly on spoon, stirring often and partially covering if mixture splatters, about 2 hours
20
Transfer hot pear butter to clean jars
21
Cover and cool
22
Refrigerate
23
(Can be made 2 weeks ahead
24
Keep refrigerated)