No-Sugar No-Cider All-Pure Pear Butter

This recipe I modified for ease of preparation is lovingly dedicated to the greatest cook I have ever known - my Tita Ching who celebrates her birthday today. I thought of doing something special for her, something she would be proud of. Something I would not normally do - Pear butter.

Deanna’s No-Sugar No-Cider All-Pure Pear Butter Recipe

3 bartless pears, unpeeled, chopped and cored
½ teaspoon olive oil
Pinch of cinnamon
Pinch of ginger powder

Toss the ingredients together and cook in the slow cooker for 2 hours on High.
Mash the pears using a fork. Cook on Low for about 45 minutes to one hour until the pear butter liquefies. Place in jars and leave out to cool.

Pear Butter De-mystified

Unlike most jams and jellies, pear butter doesn’t require pectin. Instead, most fruit butters are simply allowed to cook down until they resemble fruit sauce. The next step is to blend or process the fruit or run it through a sieve so the texture becomes smooth and velvety. Once the fruit mixture is pureed or sieved, it is cooked more with the addition of sugar and sweet spices like cinnamon and nutmeg. Pear butter can be used in lots of ways. It’s excellent spread on toast or biscuits. Dollops of it can be added to yogurt, cottage cheese or to hot cereals like oatmeal. A quick pear sauce can be made by reheating the butter, and this can be used to top things like vanilla ice cream. Numerous uses exist for this fruit butter, and it certainly solves the problem of left over pears.

My pear butter photos will be coming soon in this same post.

Ref: Photo courtesy of http://simplyrecipes.com/recipes/pear_butter/