| 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 |
ts |
Ground cinnamon |
| 1 |
ts |
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
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