I made this last year and fell for it-hard. I ate it on bagels, with peanut butter, off the spoon…and then I ran out. And pear season was over. So here I am, rejoicing in the new batch. The only thing I did differently this year was to leave the pears somewhat chunky. Not because I disliked the smooth puree, but because I just wanted to see how I enjoyed the other end of the spectrum. We had it on french toast New Year’s morning- so yummy!
Pear Cardamom Butter from The Traveler’s Lunchbox
To make a smooth puree, cook the pears until they have completely softened. Remove the pot from the heat and use a hand-blender to puree until smooth. Return the pot the the heat and continue to cook to the desired thickness.
- 6 pounds pears, peeled, cored and cut into chunks
- 2-1/2 cups sugar
- 5 Tablespoons lemon juice
- 2 pinches of salt
- 1/2 teaspoon of freshly ground cardamon or 1 teaspoon pre-ground cardamon (the fresh stuff is soooo much better!)
Peel, core and roughly dice the pears. In a large bowl, combine the sugar and pears and allow them to macerate for 1-2 hours.
When the mixture has become very juicy, pour it into a large, heavy-bottomed pot. Add the lemon juice and cardamon. Bring the mixture up to a simmer and skim any scum that rises to the surface. Continue to simmer gently, stirring regularly to prevent sticking, for at least one hour, or until thick. (To test for thickness, have a small dish chilled in the freezer. Place a dollop of hot pear butter on the dish. It will cool quickly so that you may judge it’s consistency.)
Ladle into sterilized jars and either freeze, or process in a boiling water bath.