Slow-Cooker Pear and Apple Butter
We Also Love
- Comments()
Everyday Food, December 2010
- Yield Makes 6 cups
Add to Shopping List
Ingredients
- 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
Directions
- 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.
Recipe Reviews
More from Food
New From Our Blogs
-
today's recipe: greek chicken cutlets
Everyday Food Blog, May 25, 2012 -
find your memorial day menu on pinterest
Everyday Food Blog, May 25, 2012 -
today's recipe: Spaghetti with Tuna, Lemon, and Breadcrumbs
Everyday Food Blog, May 24, 2012 -
today's recipe: Asian Steak Salad with Cucumber and Napa Cabbage
Everyday Food Blog, May 23, 2012 -
today's recipe: classic fried chicken
Everyday Food Blog, May 22, 2012
I've not made this, but it sounds wonderful. Amy, since you said it turned out more like a "sauce" than a "butter". Do you think it it cooked longer or with the lid 1/2 off it would thicken up to be more of a butter or do you think it is missing something to thicken like corn starch?
I made 15 beautiful jars for Christmas gifts this year. Mine turned out more like "sauce" than "butter" but it was still easy and delicious!
I made this last year and intend to make it again this year. It's a very easy recipe and the end result is incredibly delicious.
This was very easy to make and my kitchen smelled wonderful all day while it cooked. I reduced the sugar from one cup to 1/2 cup as I don't like things too sweet. The flavor was good, but the sweetness was still pretty intense. The brown sugar kind of overpowered the flavor of the fruit. Next time I will reduce the sugar further to 1/4 cup.