My last Thanksgiving recipe post! I'm kind of a bit sad about that because Thanksgiving is my very favorite holiday. It's the best. Especially because I feel like it's the last moment of gratitude before everyone starts whining about how all the Christmas holiday stuff is stressing them out. Why do people go so overboard with it anyway? If you're stressed all month long - is it worth it? Why not cut a few things out? Your neighbors will be fine if they don't get cookies. Your kiddo's teacher doesn't need a cocoa mix to feel appreciated (a kind note is worth a thousand gifts). Your kids will survive if they only get :gasp: one gift. Your friends will survive if you only go to or host one party.
Anyhow. Sorry. Sometimes I get a little feisty. But you aren't here for my opinion on why the heck people think they need to get so crazy every year for something that shouldn't be the least bit about gifts or parties or trees or cards or cute outfits.
Oops. Sorry again.
PEAR BUTTER! Let's get back to that, shall we?
Pear butter is exactly like apple butter or pumpkin butter - there's not one speck of actual butter in either of them. Essentially, it's a thicker, smoother, more flavorful version of applesauce. Or pear-sauce since we're using pears today.
The pears my grocery store had were huge. So I only used four. But if you're using normal sized pears, you'll need about six.
Remove the core.
Chop into roughly 1/2" pieces. It doesn't need to be precise in the slightest.
Put in your slow cooker (see note below if cooking on the stove). Add cinnamon, nutmeg, sugar and water. Cover and let simmer for 6-8 hours on low.
Then use a slotted spoon to grab out just the pears. Blend. Add a bit of the liquid from the pan if needed to get it to reach your desired consistency.
Easy! This is delightful on rolls during dinner or serve it on biscuits Thanksgiving morning. Or stir a spoonful into your oatmeal. Either way, it's fantastic.
Spiced Pear Butter
Yields about 2.5 cups
1/2 tsp. cinnamon
1/4 tsp. grated nutmeg
1 cup water
1/4 cup sugar
pinch of salt
Core and chop the pears into chunks. You can leave the skin on. Place in a slow cooker* along with the remaining ingredients. Stir, cover and cook on low for 6-8 hours.
Use a slotted spoon to remove pears from the liquid. Puree in a blender; adding a spoonful of the cooking liquid as needed. Allow to cool and chill for up to two weeks.
*If you don't want to use a slow cooker, you can put all the ingredients in a saucepan, bring it to a boil and then turn it down to simmer. Stir occasionally and allow it to cook for 30 minutes. Then follow the rest of the directions.