Pear-Apple Butter With Cardamom
- Total Time
- 3½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds soft, ripe pears like Bartlett or Anjou, coarsely chopped with peel and core (10 cups)
- 2pounds apples, coarsely chopped with peel and core (8 cups)
- ½cup brandy
- 180grams light brown sugar (about 1 cup)
- 2tablespoons lemon juice
- 5grams ground cardamom (about ½ teaspoon)
- Pinch fine sea salt
- 1teaspoon vanilla extract
Nutritional analysis per serving (6 servings)
367 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 81 grams carbohydrates; 11 grams dietary fiber; 61 grams sugars; 1 gram protein; 35 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, combine pears, apples, 3 cups water and brandy. Bring to a boil and cook over high heat until fruit is very soft and falling apart, 30 to 45 minutes.
- Step 2
Run mixture through the fine mesh of a food mill to remove seeds and skin. Return purée to pot and stir in sugar, lemon juice, cardamom and salt. Simmer over low heat, stirring often to prevent scorching at the bottom of the pot, until butter is thick, jammy, sticky to the touch and chestnut-colored, about 2½ hours. Stir in vanilla.
- Step 3
If you plan to can the butter, while it simmers prepare the jars according to the instructions here; after it has simmered, spoon into hot sterilized jars and process as directed. Otherwise, let butter cool, then store in the refrigerator or freezer.
Private Notes
Comments
To simplify, I removed the cores and chopped roughly. After the first 40 minutes, I used the immersion blender and voila, the perfect consistency
Skipped the brandy, but used whole cardamom in a bag, and a whole cinnamon stick, and a 2 slices fresh ginger. Very good and worth making again. Certainly punches up applebutter or pear butter. Would also be very good if cooked a little less and eaten as a sauce.
Didn't use 3 cups of water, used 2, it didn't seem necessary and this cut the cooking time. Also, just mashed the fruit, didn't use a food mill. It seemed too sweet though, all things considered I like this recipe but would cut the sugar by half since apples & pears are naturally sweet.
Has anyone tried this in a slow cooker or IP?
This is delicious!! I omitted the brown sugar & added 2 Tablespoons maple syrup.. Had a pear tree & apple tree producing large quantities of fruit!! Love the cardamom & used calvados. Lastly , decreased the water as I wanted a thicker consistency!! This is yummy!!! Thank you !!
Use less water than what is called for. I used cinnamon and nutmeg instead of cardamom. And made a few different batches due to the amount of my pear harvest this year so tested using grande marnier, disarono and chambord - all had a great flavour. Cut the sugar as the pears and liqueurs deliver the sweetness