Touch of Nectar

{September 15, 2009}   Pear Overload – Part #3

Okay, I am officially sick of pears… And despite that, I am going back today to harvest the rest of the tree. Yes, I’m nuts. But I never say no to free food!

Saturday night I cut up the pears so that I could have everything ready on Sunday morning to dump in the crock pot. What was I making? Ginger Pear Butter. I had never made pear butter (0r any kind of fruit butter for that matter) before, so this was a bit of an adventure.

Ginger Pear Butter

3 lbs ripe pears, peeled, cored, and chopped
3/4 cup firmly packed light brown sugar
3/4 cup water
1 pinch salt
1 teaspoon peeled and minced fresh ginger
1/2 teaspoon ground ginger

Add the first 4 ingredients to the slow cooker; stir to combine. Cover and cook on LOW for 8 hours. Remove the lid and stir in the fresh and ground ginger. Increase temperature setting to HIGH; cook, uncovered, 1-2 hours, to thicken and blend, stirring occasionally. Let cool completely, then transfer to glass jars or other containers with tight fitting lids; store in the refrigerator where they will keep for several weeks.

Since this was all new to me, I mostly followed the recipe for a change. I did double it. I’ve decided that I could probably use a kitchen scale. I felt a bit ridiculous weighing my pears on the kidling’s old baby scale. Hey, it worked! LOL.

Into the crockpot everything went and I was off for the day. I love crock pot recipes!

I came back home to a house smelling amazing. I added the ginger and increased the heat. I didn’t exactly measure the fresh ginger. I just grated it right into the pears. I may have gotten a little carried away. The final product is VERY gingery.

I took my stick blender to the mass of chunks in the crock and let the butter cool a bit before packaging it up. Oh man, did the house ever smell good! Like fall had moved right on in.

I think either my pears were a bit wet or I added to much water initially because the final pear butter is more like a thick sauce than something spreadable. From 6 pounds of pears, I got about 8 cups of pear butter (sauce). My foodie friends say this is freezable. So I think about half will be frozen and half will be gifted and eaten right away. 

So what do you do with a super gingery pear butter? Well yesterday I had it spooned over some vanilla yogurt.

It would also make a nice glaze for ham, pork or chicken. Maybe served on some green beans? Drizzled over ice cream. Toss with cubed winter squash or sweet potatoes and baked?  Made into some sort of salad dressing? Top pancakes or waffles. Served over chevre like you would serve a chutney… I’d love to hear other ideas. I have a ton of this stuff!


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