When pears are in season, this cinnamon-and-ginger-flavored spread is simple to prepare, and it makes terrific gifts for teachers or co-workers during the holidays. Keep some on hand for spreading on toast or English muffins or as a substitute for jelly on a PB&J.
MAKES: ABOUT 8 Cups
INGREDIENTS:
- 1 cup pear nectar
- 2 tablespoons fresh lemon juice
- 1 cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 4 pounds ripe Bartlett pears, peeled, cored, and coarsely chopped (about 8 cups)
- 1/2 cup dried pears, coarsely chopped
INSTRUCTIONS:
- In the pressure cooker, stir together the nectar, lemon juice, sugar, cinnamon, and ginger until the sugar is dissolved.
- Add the fresh and dried pears.
- Lock the lid in place and cook at high pressure for 4 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Using an immersion blender or potato masher, puree the pears in the liquid until fairly smooth.
- Simmer the pear butter for 10 minutes, or until thickened.
- Cool completely before transferring to airtight containers.
- Store in the refrigerator for up to 2 weeks or freeze for up to 4 months.
