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Right-Now Recipe: Pear Butter
A simple and tasty recipe for pear butter that makes good use out of your “ripening" fruit.
Recently, I got a bunch of pears as part of my CSA from Red Earth Farms. They sat on the counter “ripening” until I knew their next destination was the curb. In a last-ditch effort to save them, I decided to try to make pear butter. Normally, when I’m making something new, I look up different recipes and methods, but I was pressed for time and just winged it. I’m proud to say it turned out pretty well. In fact, it’s a great spread on the inside of a goat-and-blue grilled cheese. (I got the idea from Kildare’s tasty goat cheese and apple “toasty.”) This week? I got a bushel of apples. I feel a pie coming on …
Pear Butter
6 ripe to overripe pears, peeled, cored and chopped into small pieces
2 Tbsp. Granulated sugar
Pinch Kosher salt
Juice of half a large lemon
Combine the pears, sugar and salt in a heavy-bottomed saucepan over medium heat. Cook, stirring occasionally, until most of the pear juice has cooked down, the color has darkened slightly and the mixture is thick and syrupy, about 1 hour. Cool for 30 minutes, then stir in lemon juice. Store, covered, in your fridge for up to a week. Makes about 1 cup, depending on your pears. (This spread is also great on buttered toast and in salad dressings.)
Pear Butter
6 ripe to overripe pears, peeled, cored and chopped into small pieces
2 Tbsp. Granulated sugar
Pinch Kosher salt
Juice of half a large lemon
Combine the pears, sugar and salt in a heavy-bottomed saucepan over medium heat. Cook, stirring occasionally, until most of the pear juice has cooked down, the color has darkened slightly and the mixture is thick and syrupy, about 1 hour. Cool for 30 minutes, then stir in lemon juice. Store, covered, in your fridge for up to a week. Makes about 1 cup, depending on your pears. (This spread is also great on buttered toast and in salad dressings.)
Originally published on phillymag.com on October 27, 2008.
