2 ½poundsripe pearspeeled, cored and cut into pieces
½vanilla beansplit lengthwise and scraped to release seeds
2tablespoonsorange juicefreshly squeezed
1-2strips of orange peel
Combine all of the ingredients in a slow cooker.
Cover and cook on the high setting for about 3 -4 hours (Total time will vary based on ripeness of pear).
When the pears have softened, remove the vanilla bean and the orange zest.
With a hand help immersion blender, process the pears until smooth. Alternatively, the cooked pears can be transferred to a food processor, pureed and transferred back to the slow cooker.
Set the slow cooker on low and cook for an additional 6-8 hours. The total time will depend on the total moisture of the fruit. The pear butter is done when there is no liquid that seeps out when a teaspoon of the butter is placed on a dish.
Ladle the pear butter into sterile canning jars. Always leave about ¼ inch of head space. Try to remove as many air bubbles as possible.
Seal with sterile lids and rings.
Process in a boiling water bath for 15 minutes.
Remove jars from the pot.
Allow to cool to room temperature.
Check the lids by pressing on the center of each seal. If it springs back, the jars need to be refrigerated. Otherwise, they can be stored in a cool dark place for about 1 year.
Once the jar is opened, it can be stored for about 3 weeks in the refrigerator.
Some helpful hints:
I used Madagascar Natural Bourbon Vanilla Beans;
This recipe works well with any variety and/or combination of pears;
To freeze the pear butter: Allow the pear butter to cool to room temperature; place in containers which are freezer safe (always leave about 1 inch head space) and freeze. They will keep for about 6 months in the freezer. Once thawed and opened, they should be stored in the refrigerator.
Total yield: 2 half pint jars or 2 cups1 serving = 1 tablespoonPlease keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe lightly adapted from food.com