Delicious and easy-to-make pear and quince butter. Recipe is from girlversusdough INGREDIENTS 2½ lbs Bartlett pears, peeled, cored and quartered 2½ lbs quinces, peeled, cored and quartered 1 cup packed brown sugar ½ teaspoon salt ½ vanilla bean (or 1½ teaspoons vanilla extract) DIRECTIONS Grate the quartered pears and quinces, either feeding them through a food processors shredding blade or using a box grater. Transfer the grated fruit to a 6-quart slow cooker. Add the brown sugar and salt to the slow cooker. Run a knife down the center of the vanilla bean and scrape out the seeds. Add the seeds and the bean (or the vanilla extract, if using in place of a vanilla bean) to the slow cooker. Stir until the ingredients are well combined. Cook, covered, on HIGH setting 4 hours. Remove and reserve the vanilla bean. Transfer the mixture, in batches if necessary, to a food processor. Puree until smooth. Return the mixture to the slow cooker along with the reserved vanilla bean. Cook, uncovered, on HIGH setting at least 4 hours (or up to 8 hours), stirring occasionally. Remove the vanilla bean. Cool completely. Transfer to jars, sealed tightly, and refrigerate up to 3 weeks.
Posted on: Wed, 19 Nov 2014 06:11:57 +0000
Trending Topics
Recently Viewed Topics
© 2015