Brown butter gives this spread both caramel and nutty flavours, which pair exceptionally well with the bright pear flavour.
- Portion size 250 servings
- Credits : Canadian Living Magazine: September 2008
- 2 lbs bartlett pears (about 5) peeled, cored and thinly sliced
- 1/2 cup apple cider
- 2 orange rind
- 1 teaspoon grated gingerroot
- 1/4 cup unsalted butter
- 2 tablespoons wildflower honey
- 2 tablespoons liquid honey
- 1 pinch salt
MethodEnjoy 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.)
Nutritional facts Per 1 tbsp (15 mL) : about
- Sodium 1 mg
- Protein trace
- Calories 59.0
- Total fat 2 g
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
- Iron 1.0
- Folate 1.0
- Vitamin A 2.0
- Vitamin C 3.0