I’ve been thinking a lot about Christmas gifts. I talked to Greg about my many ideas last night while he was trying to fall asleep – he fell asleep while I was talking. But none the less, I’m sure most of you are also thinking about presents, considering how quickly we’ve been flying through the holidays. This year though, I am thinking more about gifts because it is a year of saving money and cutting back for a lot of us. This will be the perfect year for experimenting with home made gifts. Whether it’s a hand made card, a cozy knit hat, or sweet treats like these, now is the time. I’m going to be giving a lot of food related gifts this holiday and I’d like to share some of them with you throughout the next few weeks. Today, I made Vanilla Spiced Pear Butter. Isn’t that the perfect name? - Vanilla Spiced Pear Butter, I could say it all day. It has made the whole house smell exactly like it sounds and it is heavenly.
It tastes entirely of sweet, juicy pears, laced with vanilla bean and holiday spices. This would be incredible slathered on hot french toast Christmas morning. You could warm it up and drizzle it over vanilla ice cream – wow. It would also be delicious spread on one of these, warm out of the oven. I do plan on doing all of these things with a portion of it, but for most of it I have another idea. Canning! This will be perfect for canning; placing adorable labels and ribbons on and giving away as gifts. Include a little note describing the many uses for this amazing topping and you will have a home made gift from the heart. I think that’s what it’s all about this year – gifts from the heart. Wow, I am really cheesy aren’t I?
Vanilla Spiced Pear Butter
Adapted from Bon Appetit
Makes about 8 cups
- 8 pounds Bartlett pears, peeled, cored, cut into 1-inch chunks
- 1 cup dry white wine
- 4 tablespoons fresh lemon juice
1/2-3/4 cup sugar (depending on how sweet your pears are)
4 strips of orange peel
4 whole cloves
1 vanilla bean, split lengthwise
1 cinnamon stick
4 whole cardamom pods
Pinch of salt
Combine pears, wine and lemon juice in heavy large saucepan. Cover and simmer until pears are soft, pushing unsubmerged pears into liquid occasionally, about 50 minutes. Transfer to blender and puree.
Return puree to heavy large sauce-pan. Place orange peel, cloves, vanilla bean, cinnamon stick and cardamom in a cheesecloth pouch and add to pureed pears. Stir in sugar and salt. Continue stirring over low heat until sugar dissolves. Increase heat to medium-low and boil gently until mixture thickens and mounds slightly on spoon stirring often, about 2 hours.
Discard cheesecloth pouch with spices. Spoon butter into hot, clean canning jar, filling only to 1/4 inch form top. Immediately wipe rim, using towel dipped into hot water. Place lid on jar; seal tightly. Repeat with remaining jars.
Arrange jars in large pot. Add boiling water to pot so that at least 1 inch of water covers tops of jars. Cover pot and boil rapidly 15 minutes. Remove jars from pot and place on a kitchen towel. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. (If lid pops up, store butter in refrigerator.) Store in cool dry place up to 1 year. Refrigerate for up to two weeks after opening.
Hi Emily! I really love your blog. Just to let you know. The tone is right, the images are beautiful, the simplicity is perfect. I love your recipe choices too and the humble joy that you seem to find in the kitchen.