Holiday Entertaining 2000: Wild Kitchen


  Pear Butter

The Chef
TODD ENGLISH of Todd English's Olives NY

Servings
Serves six.

Ingredients
1 pound ripe pears, cored and sliced in half (skin on)
1 tablespoon fresh lemon juice
2 tablespoons white sugar
2 tablespoons brown sugar
2 cinnamon sticks
1/2 teaspoon ground allspice
2 cups pear nectar (pear or apple cider may be substituted)

Cooking Instructions
Preheat oven to 400 degrees. Place pears in a roasting pan skin side down and roast for 20 minutes or until well softened. Remove from the oven and set aside to cool.

Scoop the flesh out of the skin and place in a food processor with the lemon juice, sugar, cinnamon, and allspice and purée. Transfer the purée to a medium saucepan and add the pear nectar. Simmer uncovered over medium heat until the purée thickens -- about 30 minutes. Most of the moisture should have evaporated -- it should be thicker than normal apple butter. Remove from heat and let cool. Discard the cinnamon sticks, cover, and refrigerate. (Can be made 2 weeks ahead. Keep refrigerated.)

Best With
English's Roasted Rack of Venison Wrapped in Sliced Pears .




 
 
   
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