Slow Cooker Vanilla Bean Pear Butter
peeled, cored, and sliced (I ran mine through the food processor to speed up the slicing)
I used dark brown sugar
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).