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This is such an easy, quick and delicious spread with a completely homemade taste. I don’t do any canning (but wish I had time to) so I’m storing it in the fridge. I don’t know how long it will last but that’s not something I’m going to have to worry about. Somebody (husband I’m talking to you) is eating it pretty fast. I tried to give some to my son (Happy 24th birthday by the way!) but he forgot to take it with him. Oh well, can’t guarantee it will be here when you come again! This makes me want to bake up some good old fashioned biscuits. Oh darn, now I have biscuits on the brain. Good gracious I better find something else to do! Have a great evening and thanks for stopping by. Tricia
- 4 ripe pears, cored and diced (no need to peel)
- 2 apples peeled, cored and diced
- 1 1/2 cups apple cider
- 1/2 cup maple syrup
- 3 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- pinch of salt
- juice of 1/2 lemon
- 1 teaspoon vanilla
Add all the ingredients to a high speed blender and process until somewhat smooth.
Pour the puree into a heavy bottom saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer. As the fruit butter cooks, skim off any foam that accumulates on top during the first 30 minutes or so.
Continue to simmer, uncovered, stirring occasionally for 1 1/2 to 2 hours.
(Optional) After an hour of cooking remove the pan from the heat and carefully process using an immersion or stick blender until smooth. Return to the stovetop and continue cooking until thick with most of the liquid evaporated.
- Carefully pour the apple butter to a heat-safe container and cool to room temperature. Cover and refrigerate.
The Maple Pear Apple Butter will keep for up to a month.
Makes 1 pint
Thanks so much for stopping by! Tricia