apple butter and pumpkin butter in recent weeks. Today I’d like to share this pear butter. Spread it on top of toast or along side a pork tenderloin. This pear butter complements a variety of foods. How will you use it? Let me know!
I used Martha Stewart’s recipe for apple and pear butter as my starting point but omitted the apples.
8-10 pears, peeled, cored and cut into chunks
1 cup brown sugar
1 cinnamon stick
pinch of salt
Put all the ingredients into a crock pot (slow cooker). Cook on low heat for 4-6 hours. Remove the cinnamon stick, let cool slightly then puree to desired consistency. Keep refrigerated for up to 3 weeks.