So now that I’m fully initiated into the iPhone cult, I can post to my blog while we drive to the cottage! No, I’m not doing the driving.
Ever since I had the vanilla pear butter with artisanal cheeses at the now dead-pooled restaurant Locavore, I’ve wanted to make my own version. I hated pears as a kid; I couldn’t stand their often mealy texture. Even now they aren’t a fruit I’d eat right off the tree, but I have a new love for them as baked, stewed and now, as butter.
I picked up a couple baskets of Ontario Bartlett pears and made two batches this week. The first batch I based on a recipe and the second one I improvised. The first on has a bit more citrus than I really wanted, though it is still delish.
Vanilla Pear Butter
- About 15 medium Bartlett pears, peeled, cored and roughly chopped
- 1/2 cup water or apple juice
- 1 tsp ascorbic acid (Fruit Fresh) to prevent browning
- 2 cups sugar
- 1 vanilla bean
- In a large saucepan combine pears, water or juice and ascorbic acid. Over medium heat cook pears about 20 minutes, until they begin to break up. Remove from heat and using a hand held blender, purée the mixture until totally smooth.
- Add sugar and vanilla bean innards and return to heat. Cook on low, stirring often, until butter has reached desired consistency, or mounds on a spoon.
- Fill 250ml sterilized jars, and process in a boiling water canner for 10 minutes. Makes 5 to 7 jars.
Variation: substitute 1 cup of the sugar with a 1/2 cup of brown sugar and a 1/2 cup of maple syrup for a Maple Pear Butter.