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November 15, 2010

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kate

I think it was a good call to core them. Looks delicious!

I still haven't made apple butter (apples are stored in the cold garage right now). Lack of a food mill is holding me back. So far the only one I've found in town was $55!

knittingkitty

OMG that sounds heavenly. I'm not a pear fan but maybe I need to make this using the many pounds of apples I still have left in my fridge.

Raeknitswa

Oh my that looks so freaking good & sounds good. I have been hearing alot of people talk about salted caramel alot lately.

elizabeth

Yum salted caramel. What a great combination!

Sean

Wowie wow wow. I'm the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It's sort of like Tastespotting, but specific to the niche. I'd love for you to submit this to the site. Good stuff!

Alexis

What does 'process in water bath' mean exactly?

For those who don't have/want a food mill. A good alternative to a food mill (since I really do not need anymore kitchen gadgets to shove into my pint-sized kitchen). Blend mixture in processor/blender and then pour through mesh sieve.

Cindy

wow is RIGHT! I already made my pear butter this year and I am so bummed!

Gloria

Can't wait to have a go at this. I've bought some pears today especially. Think I'll do the last part in the slow cooker though. Nice and slow and the sugar turns to lovely caramel. Yum

Stephanie

This sounds soooo good, I'm going to make it right away. Thanks for posting.

T

this looks so yummy! I wonder if it will work with persimmons too...

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Uncannypreserves

This was really lovely! Didn't make quite as much as yours did, but it just means I'll have to savour it all the more. I loved the balance of sweet and salty and enjoyed it over a mild goat cheese and crackers. I'm a big fan of butters and this was a flavour combo I had never thought of. Thanks a million. :)

Terri

Thank you! It is also very good swirled into a bowl of oatmeal. that is what I am having for breakfast.

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Oh my that looks so freaking good sounds good. I have been hearing alot of people talk about salted caramel alot lately.
+1

Heather B from SC

This is for Kate: Don't worry about a food mill! Just cook the pears down in a pot or crockpot, and stick a stick blender down into them. Unless you're using sand pears, which get gritty if you don't use a victoria mill, you should be fine. I use tapioca starch to thicken my apple and pear butter, but you could also just drain out some of the juice for making jelly with before you puree.

Terri

Heather, you are right about not needing a food mill as long as the pears are peeled and cored before cooking. As for thickening, it is the slow cooking that evaporates the liquid and concentrates the flavor. I do not recommend using any thickeners or pouring off liquid. Just keep cooking.

Molly

A generous co-worker gave away what I think are Bosc pears last week and a recipe that is very similar to yours. I have it simmering in the crock pot right now but didn't think it seemed to be either caramelly or salty so I looked around and found yours. So, I added to the quantities of the original and think it tastes much better. Except...the original came with very little instructions so my batch was only cored and quartered then immersion-blendered. It is really gritty! I think I'll let it cool down, run it through the Vitamix then re-cook and can it tomorrow and hope for the best.

Kelly D

Fresh or bottled lemon juice? (I'm assuming the lemon is for taste, not acidity/safety, as pears are high-acid, and thus fresh is fine, but please correct me if I'm wrong).

Terri

Pears are a low acid fruit with a pH of 5.5 - 6.0. The lemon juice is for safety.

Lindsey

I noticed that you halved the amount of pears that were called for in the original recipe, but used the same amount of apple juice and only slightly less lemon juice. Was the acidity level not high enough for safe canning in the original recipe? (In other words, I want to make a big batch of this-- so should I double your recipe or use the original recipe?) Thanks!

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Canning this recipe this morning... it smells wonderful and the small taste I allowed myself by licking the spoon is mighty tasty, too :-)

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