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Kay Arthur

Pear Butter With Cardamom And Cinnamon

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CATEGORY CUISINE TAG YIELD
Dutch 1 Servings

INGREDIENTS

5 lb Ripe pears, peeled cored
cut into 1-inch pieces
1 1/3 c Johannisberg Riesling wine
1/3 c Fresh lemon juice
1 1/4 c Sugar
1 1/4 t Ground cinnamon
1 t Ground cardamom

INSTRUCTIONS

Use on your favorite toast for breakfast or spoon over vanilla ice
cream for dessert.  Combine pears, wine and lemon juice in heavy large
Dutch oven. Bring  to boil. Reduce heat to medium-low; cover and simmer
until pears are  tender, occasionally stirring and pushing pears into
liquid to  submerge, about 20 minutes.  Working in batches, transfer
mixture to processor; puree. Return to  same pot. Add sugar, cinnamon
and cardamom. Simmer over low heat  until mixture thickens and mounds
slightly on spoon, stirring often  and partially covering if mixture
splatters, about 2 hours. Transfer  hot pear butter to clean jars.
Cover and cool. Refrigerate. (Can be  made 2 weeks ahead. Keep
refrigerated.) Makes about 3 2/3 cups  Bon Appetit =46ebruary 1996
Posted to recipelu-digest Volume 01  Number 539 by
EYESOPEN@IX.NETCOM.COM (linda/tennessee) on Jan 16, 1998

A Message from our Provider:

“God makes it, we mess it”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2315
Calories From Fat: 26
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 26.7mg
Potassium: 2824.1mg
Carbohydrates: 610.2g
Fiber: 72.8g
Sugar: 473.9g
Protein: 9.2g


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