Last year was our first year of a fairly bountiful harvest of pears from our miniature tree. The fruit was hard and not too flavoursome for fresh eating so I had to find a way to use it up. After searching YouTube ( as you do ), I found general instructions for pear butter.
This year we had the pears again but I was also given small green apples from a friend. I decided to combine the two fruits and made this recipe up as I went along.
The result was a fruity yet slightly tangy spread. It makes a delicious spread on toast, crumpets and muffins. Maybe you will find some other uses for it too. Perhaps spread it on dry crackers with a little Camembert cheese.
8 large Pears or 1 - 1.5 kilos
4 medium Green Apples or 0.5 - 1 kilos
1/2 cup of tap Water
Juice of 2 Lemons
1/2 cup of Brown Sugar
2 teaspoons of dried Cinnamon
1 teaspoon of dried Nutmeg
Turn your slow cooker on low ( if it runs very hot ) or high if it's a very slow cooker
Peel, core and slice the pears and apples.
Place in the slow cooker.
Add all the other ingredients to the slow cooker.
Cook for 8 - 10 hours or overnight
Lift the lid and give it a good stir.
Use a stick blender to blitz the fruit until it's smooth.
Leave the slow cooker lid off and continue to cook for another 4 hours or so until some of the liquid has reduced.
Spoon into hot , sterilised jars and seal.
Store in the fridge for 2 - 3 weeks or freeze for longer storage.
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| The finished product |
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| Getting the fruit ready |
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| Cooking in the slow cooker |
That sounds delicious, and looks very healthy with the sugar to fruit ratio.
ReplyDeleteYes the sugar is really there to help offset the lemon juice.
DeleteLooks luscious! However did you get green apples and pears to turn such a lovely shade of red?
ReplyDeleteOxidisation. The fruit was starting to turn brown as I was cutting it up.
DeleteI have only made apple butter once because we do not really eat spreads on breads. I had so much of it that I had to think of another way to use it. I would up making a pie crust, cutting mini circles out of the dough then putting a generous dollop of apple butter, folding the dough in half then crimping the edges ( I used a toothpick) before baking. They were so delicious I eventually used all the apple butter I had made.
ReplyDeleteSuch a great idea Anne.
DeleteDarren and I have toast for breakfast every morning so jam and fruit butters get used up. The butter can be frozen too.
Wendy,
ReplyDeleteI am so grateful for your steady posting. Your constant encouragement is a true blessing.
Hopeful your husband finds steady work. Much love, Patti
Thankyou for your kind words Patti. Things are starting to look up for Darren.
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