Pears have been on sale at my grocery store since about January.
They are also always as hard as rocks.
Surprisingly, my girls aren’t all that interested in eating rock-hard pears (who are these children?).
And yet, possibly because I’m an idiot, I keep buying them. When I looked in my fridge drawers on Tuesday, I had ten pears in there.
Time to make some pear butter, obviously.
I made some apple butter a year or two ago and it was fantastic – I loved it on toast (and I loved it even more on ice cream). It was a quick way to make a pancake or waffle pretty awesome.
Obviously, it was time to make a pear version.
Slow Cooker Vanilla Bean Pear Butter
makes 3-4 cups
6 pears, peeled, cored, and sliced (I ran mine through the food processor to speed up the slicing)
3/4 cup brown sugar (I used dark brown sugar)
1/4 cup water
2 Tablespoons lemon juice
1 vanilla bean, sliced open
1 cinnamon stick
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoons ground nutmeg
Put all ingredients in the slow cooker, stir, and cook on low for 3-4 hours, until the pears are tender.
Blend the mixture until smooth (I used an immersion blender, but you can put it in a regular blender or a food processor too).
Return the mixture to the slow cooker, turn it up on high and cook until thick, about 6-8 more hours. Remove the vanilla bean and cinnamon stick, and spoon into a jar or other resealable container.
(I’m sure you could can this, but I know nothing about canning. So I just eat mine before it goes bad – it should last about two weeks in the fridge).