Slow Cooker Pear-Quince Butter

1. 1

   Grate the quartered pears and quinces, either feeding them through a food processors shredding blade or using a box grater.

2. 2

   Transfer the grated fruit to a 6-quart slow cooker.

3. 3

   Add the brown sugar and salt to the slow cooker.

4. 4

   Run a knife down the center of the vanilla bean and scrape out the seeds.

5. 5

   Add the seeds and the bean (or the vanilla extract, if using in place of a vanilla bean) to the slow cooker.

6. 6

   Stir until the ingredients are well combined.

7. 7

   Cook, covered, on High setting for 4 hours.

8. 8

   Remove and reserve the vanilla bean.

9. 9

   Transfer the mixture, in batches if necessary, to a food processor.

10. 10

    Puree until smooth.

11. 11

    Return the mixture to the slow cooker along with the reserved vanilla bean.

12. 12

    Cook, uncovered, on high setting at least 4 hours (or up to 8 hours), stirring occasionally.

13. 13

    Remove the vanilla bean.

14. 14

    Cool completely.

15. 15

    Transfer to jars, sealed tightly, and refrigerate up to 3 weeks.

* Per serving · 4 servings · Values may vary.

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