Scrumptious Sugar-Free Pear Butter
This is a level 3 sugar-free recipe.
I’m dipping a spoon into my pear butter as I write this post. I know that you’re probably supposed to spread it over a lovely piece of gluten-free toast or on top of muesli but I simply can’t help myself…this pear butter is AMAZING: straight-up, no fuss, right out of the jar.
Now, I can’t say that I was the captain of this pear butter ship. My love, who is a chef extraordinaire, took the wheel on this one. But I get to share the delicious result with you all the same.
We received a huge bushel of Bartlett pears last week — from a friend who has several trees on his property. They’re organic (super bonus), and perfect for making not only pear butter but fruit leather and dried pears as well. (We dried sliced pears in our Excalibur dehydrator – yum-o!)
The pear butter extravaganza started on Saturday. We peeled, cored and chopped up about 100 pears. And, we still had a bunch left over.
Making pear butter is a very slow process — that can easily stretch over days. I would say that it took 8 hours of slow cooking just to get through the preliminary stage. You want to soften the fruit, and cook away as much of the liquid as possible. But you can’t go all Gung-ho and jack-up the heat. The delicate fruit can easily burn.
Instead, you have to take it slow. Slow and steady. There should only be the occasional bubble that rumbles through the cooking pears.
Once the fruit was soft enough (at about hour 3), we then popped it into our Vitamix and blended the pear sauce to a smooth consistency. The pear sauce then went back on the stove.
We cooked the pear sauce for about 8 hours on the first day. Then we ultimately had to go to bed. So we poured the sauce into larger bowls and quickly cooled it. We then put it in the fridge over night.
The next day, my love cooked the pear sauce all day, again: until the sauce turned to a caramel coloured pear butter. He then added the spices and flavorings at the very end.
Our pear butter is spiced with cardamum and cinnamon, and it’s also flavoured with orange rind. For a small amount of added sweetness, we added a little bit of vanilla liquid stevia.
- Bartlett pears: peeled, cored and chopped.
- 3-4 cardamum pods: remove the seeds from the pod, crush them and add only the crushed seeds to the pear butter.
- 1 tsp+ ground cinnamon.
- Grated rind from half an orange.
- Vanilla liquid stevia to taste.
- Slowly cook the chopped pears at low/medium temperature for 3 hours.
- After 3 hours, put the cooked pears into a blender, and put the pear sauce back on the stove for 5 hours
- Cool the sauce, and store in the fridge
- The next day, put the pear sauce back on the stove and slowly cook it to a thick consistency with a caramel colour (be careful not to burn it!).
- Place the pear butter in mason jars, and can the pear butter to preserve it.