Sunday, October 31, 2010

RECIPE OF THE WEEK: Pear Butter

The steps are similar to putting up just about anything, although in the case of pear in their golden years, a very easy version of preserving.

Peel and cook down the pears adding a teaspoon (or so) of the vanilla infused sugar until reduced by about 1/3.


Stir all the while, if you can. When it is concentrated, add enough butter to bring up the flavor, around a teaspoon per pear. Stir and cook down a bit more. Set aside to cool.


Put in a pretty jar and have with toast in the morning. Or with a white fish, poached in the evening. Save those pears. Winter is right around the corner!