Pear and Apple Butter

:: Pear and Apple Butter ::

Let’s discuss the fact that it’s already December 2nd! How can that be!?! Not to worry this Pear and Apple Butter is perfect for the holidays as either an appetizer {poured over a block of low-fat cream cheese with crackers}, or my favorite way wrapped up as a gift.  REALLY it is a two-fer!  I made this Pear and Apple Butter as I was preparing for Thanksgiving.  I don’t know about you, but I am not a huge fan of pears.  I don’t care for them as a fruit that I would bite into.  I like them with nice melted Brie, but my dilemma was that I had 5 pears on the verge of going bad.  Instead of being wasteful yet again with the remainders of my produce box, I made this Pear and Apple Butter….which I do have to say, is dynamite!

Every year I make Pumpkin Dessert Squares for Thanksgiving. It’s one of my favorite desserts.  Problem is the Pecan Pumpkin Butter is seasonal.  It’s delicious and I should take stock of this product, but I don’t have the room.  What I love about this Pear and Apple Butter is that it can be substituted into the Pumpkin Dessert Square recipe, or it can be topped over Greek Yogurt with some walnuts and dried cherries…..

Or mixed into Baked Oatmeal, topped on Gluten Free Banana Pancakes, or best of all wrapped up in a Mason Jar and given as a holiday day gift.  However you decide, this Pear and Apple Butter is a must make!

Print Recipe

Pear and Apple Butter

Prep Time20 minutes mins

Cook Time8 hours hrs

Total Time8 hours hrs 20 minutes mins

Course: Appetizer-Dessert-Breakfast

Servings: 6 cups

Author: Simply Happenstance

Ingredients

• 6 gala apples
• 4 bartlett pears
• 1 cup dark brown sugar
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cinnamon stick

Instructions

• Quarter, and core the apples and pears.
• Place them in a food processor in batches of three.
• Pulse until the fruit is finely grated.
• Transfer the fruit to a crock pot.
• Add in the brown sugar, honey, salt, and nutmeg.
• Stir the ingredients together.
• Add in the cinnamon stick and set on high for 4 hours.
• Remove the cinnamon stick and transfer the fruit mixture back into a food processor and mix until smooth. I used a blender wand and used it directly into the crock pot. Or you can blend in small batches in a blender.
• Add the cinnamon stick back in.
• Transfer the mixture back into the crock pot and set on low for 4 hours until the butter is thick and brown.
• You can do the last four hours on high, but make sure to watch the mixture so it doesn't burn.
• Once cooled place the pear and apple butter to airtight containers and refrigerate.
• Good for three weeks or frozen for 3 months.

Notes

Recipe adapted by Martha Stewart.