A simple vanilla bean pear butter made in a slow cooker. Perfect for spreading on toast, pancakes, waffles or stirring into yogurt and ice cream.
Course
Breakfast
Cuisine
American
Prep Time15minutes
Cook Time9hours20minutes
Total Time9hours35minutes
AuthorJanssen Bradshaw
Ingredients
6pearspeeled, cored, and sliced (I ran mine through the food processor to speed up the slicing)
3/4cupbrown sugarI used dark brown sugar
1/4cupwater
2Tablespoonslemon juice
1vanilla beansliced open
1cinnamon stick
1/2teaspoonground cardamom
1/2teaspoonground ginger
1/8teaspoonground cloves
1/8teaspoonsground nutmeg
Instructions
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).