Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Any type of pear will work in this recipe, but Bartletts are the best choice.

Recipe by Cooking Light October 1997

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Recipe Summary

Yield:
1 3/4 cups (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine pears and juice in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Place pear mixture in a blender or food processor, and process until smooth.

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  • Combine puréed pear mixture, sugar, cinnamon, and cardamom (if desired) in pan; bring to a boil. Reduce heat; simmer, uncovered, 55 minutes or until mixture is thick, stirring frequently. Stir in vanilla. Cool. Store butter in an airtight container in refrigerator up to 2 months.

Nutrition Facts

42 calories; calories from fat 2%; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 0.1g; carbohydrates 10.7g; fiber 0.7g; cholesterol 0mg; iron 0.1mg; sodium 0mg; calcium 4mg.
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