Pear Butter with Cardamom and Cinnamon

1. 1

   Combine pears, wine and lemon juice in heavy large Dutch oven.

2. 2

   Bring to boil.

3. 3

   Reduce heat to medium-low; cover and simmer until pears are tender, occasionally stirring and pushing pears into liquid to submerge, about 20 minutes.

4. 4

   Working in batches, transfer mixture to processor; puree.

5. 5

   Return to same pot.

6. 6

   Add sugar, cinnamon and cardamom.

7. 7

   Simmer over low heat until mixture thickens and mounds slightly on spoon, stirring often and partially covering if mixture splatters, about 2 hours.

8. 8

   Transfer hot pear butter to clean jars.

9. 9

   Cover and cool.

10. 10

    Refrigerate.

11. 11

    (Can be made 2 weeks ahead.

12. 12

    Keep refrigerated.)

* Per serving · 4 servings · Values may vary.