This recipe makes 1 servings
|Per 1 tbsp (15 mL) : about||-|
|total fat||2 g|
|sat. fat||1 g|
- Portion size: 1 cup (250 mL)
Brown butter gives this spread both caramel and nutty flavours, which pair exceptionally well with the bright pear flavour.
- 2 lb 2lbbartlett pears, (about 5) peeled, cored and thinly sliced
- 1/2 cup 1/2cupapple cider
- 2 2strips orange rind
- 1 tsp 1tspgrated gingerroot
- 1/4 cup 1/4cupunsalted butter
- 2 tbsp 2tbspwildflower honey or liquid honey
- 1 Pinch 1Pinchsalt
Enjoy this at room temperature with Hazelnut Scones.
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 salt ; pulse to combine. (Make-ahead: Refrigerate in airtight container for up to 2 weeks.)
Source : Canadian Living Magazine: September 2008