We love apple butter or fig butter (from Trader Joe’s!) on our cinnamon-raisin “British” muffins in the morning – with butter too, of course. This Pear and Apple Butter has a deep, delicious flavor – much more complex than store-bought. It was fabulous on our “British” muffins and on whole wheat toast. I keep every salsa and mustard jar (all jars…) and reuse them for everything under the sun – storage for pantry items, my kids collections, etc. I also used these jars to give this fruit butter as gifts. (Well-received!) This recipe is from Everyday Food.
- Yield: Makes 6 cups
- 2 1/2 pounds Bartlett or Anjou pears (about 5)
- 2 1/2 pounds McIntosh or Gala apples (about 5)
- 1 cup packed dark-brown sugar
- 1/2 teaspoon coarse salt
- 1 cinnamon stick
- Peel, quarter, and core pears and apples. In a food processor, finely grate fruit (in batches if necessary), then transfer to a 5- to 6-quart slow cooker. Stir in dark-brown sugar, salt, and cinnamon stick. Cover and cook on high, 4 hours.
- Remove cinnamon stick and reserve. Transfer mixture to processor (in batches if necessary) and process until smooth. Return to slow cooker, along with cinnamon stick, and cook on high, uncovered, until mixture is thick and browned, 4 hours. Discard cinnamon stick and let mixture cool. Transfer to airtight containers and refrigerate, up to 3 weeks, or freeze, up to 3 months.
thebrookcook 
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