Saturday, 5 October 2013

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


 


9 comments:

  1. I want some of this for my afternoon tea. What a lovely recipe. Thank you!

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  2. Thank you for sharing this recipe. I know I have some pears coming my way soo so I will definitely be making this.

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    1. Hello Gina. Glad you like the recipe. It is well worth a go. I found it only made 2 smallish pots and I needed less sugar than stated (maybe my pears were not very juicy), so you may want to double the quantities.

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  3. Who knew that such hard, spotty ugly pears could make such lovely photos and delicious looking butter! Can't wait to sample some! Xx

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  4. Next on my list of gluts to tackle is pears - your recipe will be perfect for preserving some of them. How long does the pear butter keep in the fridge?

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    1. Hello Sarah, thank you for your comment. The recipe isn't very clear how long it will keep in the fridge - it says 'Fruit butters keep well in sealed jars and can be stored for up to 3 months. Once opened, they should be stored in the fridge'.
      I'm not sure whether that means 3 months once opened or 3 months in total.

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  5. That looks really tasty. I may have to give it a try - we have an unusually quiet weekend ahead. Thanks for the recipe!

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