Pear Butter

1. 1

   Simmer pear halves and brandy in a saucepan for 20 minutes over medium heat.

2. 2

   In a separate saucepan, combine sugar, zest, and orange juice.

3. 3

   Set aside.

4. 4

   When pears are soft, transfer to a blender and puree*.

5. 5

   Add puree to saucepan and simmer for 1 1/2 hours over low heat, stirring occasionally.

6. 6

   Pear butter is ready when all the liquid has evaporated and the consistency is very thick.

7. 7

   If canning, follow USDA guidelines for canning.

8. 8

   *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.

9. 9

   Transfer liquid to a blender or food processor and fill it no more than halfway.

10. 10

    If using a blender, release one corner of the lid.

11. 11

    This prevents the vacuum effect that creates heat explosions.

12. 12

    Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.