Pear Butter
Brown butter gives this spread both caramel and nutty flavours, which pair exceptionally well with the bright pear flavour. Enjoy this at room temperature with Hazelnut Scones.
Servings: 1 cup (250 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 59 |
| pro | trace |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 6 mg |
| sodium | 1 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 2% |
| vit C | 3% |
| folate | 1% |
-
2 lb (1 kg) bartlett pears (about 5), peeled, cored and thinly sliced
1/2 cup (125 mL) apple cider
2 strips orange rind
1 tsp (5 mL) grated gingerroot
1/4 cup (50 mL) Unsalted_butter
2 tbsp (25 mL) wildflower or other liquid honey
Pinch salt
Preparation:
In large saucepan, bring pears, apple cider, orange rind and ginger to boil over medium heat. Reduce heat and simmer, stirring often, until thickened, pears break down and almost no liquid remains, 45 to 60 minutes. Discard orange rind. Let cool.
In small saucepan, melt butter over medium-low heat; reduce heat and simmer until foaming and browned, 8 to 10 minutes. Let cool slightly. Strain through fine sieve into bowl to make 3 tbsp (45 mL). Let cool.
In food processor, pur?pear mixture until smooth. Add browned butter, honey and sa< pulse to combine. (Make-ahead: Refrigerate in airtight container for up to 2 weeks.)
In small saucepan, melt butter over medium-low heat; reduce heat and simmer until foaming and browned, 8 to 10 minutes. Let cool slightly. Strain through fine sieve into bowl to make 3 tbsp (45 mL). Let cool.
In food processor, pur?pear mixture until smooth. Add browned butter, honey and sa< pulse to combine. (Make-ahead: Refrigerate in airtight container for up to 2 weeks.)
Source
Canadian Living Magazine: September 2008
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