I had apples and pears on my counter aging by the day. What to make, what to make? Then I remembered this recipe. It's so easy it's fool-proof. I know it doesn't make any sense, but I actually had to go out and buy a couple more apples and a couple more pears to make a full pot.
Here's what you do:
Peel, core and dice up 8 apples (I used a mixture of Granny Smith, Macoun & Cortland)
Peel, core and dice up 6 pears (I used Bosc)
1 1/2 c dark brown sugar
1/2 c apple cider
2 T boiled cider (optional)
1/2 tsp salt
1/4 tsp ground cloves
Put all ingredients in a slow cooker and set the control to low. Do not remove lid or stir for 12 hours. After 12 hours, mash with a potato masher or use an immersion blender and blend until smooth. Prop up the lid by placing the handle of a wooden spoon under it and continue to cook for another 6 hours. Check the consistency. If you want it thicker continue to cook up to a total of 24 hours, check every couple of hours for consistency.
Divide into jars with lids and cool completely. Place in the refrigerator for up to 3 weeks. Alternatively you use a canning method with a hot water bath.
Apple-Pear Butter is good on biscuits, english muffins, toast, pancakes or waffles or scones. You can put it on ice cream, in granola, in place of jelly on a PBJ, or any other time you would normally use jam, jelly or applesauce. Bake it into cookie bars, breads or bundt cakes. There are many recipes on line. I served mine with Glazed Bacon & Pecan Buttermilk Scones. So so yummy!
If you are interested in my recipe for the Candied Bacon & Pecan Buttermilk Scones, this link will take you to my post.
As always, thank you for taking the time to visit!
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