pear and vanilla butter
Dancing-girl and her husband have an old pear tree in their garden which has produced a bountiful harvest this year.
Some of the pears found their way to my kitchen to be made into a recipe which I had spotted in the latest book to join my collection
Perfect Preserves by Maggie Mayhew.
The recipe is entitled pear and vanilla butter.
A fruit butter is generally softer than jam and spreads like butter - hence the name!
The ingredients are:
And the method is quite simple.
Place all the ingredients except the sugar into a pan. Bring to the boil, cover and simmer for 10 minutes. then uncover the pan and continue cooking for another 15-20 minutes until the pears are very soft.
Remove the vanilla pod and scrape the seeds into the mixture.
Tip the fruit and juice into a blender and puree, then press through a sieve.
For every 600ml/1pint of puree add 275g/10oz warmed sugar.
Stir the mixture over a low heat until the sugar dissolves and then boil for 15 minutes until the mixture holds its shape when spooned onto a cold saucer.
Pot in the usual way and store for at least 2 days before using.
The resulting preserve is delicious -softly spreadable with tiny flecks of vanilla seeds