My plans to made this apple-pear butter kept getting foiled by my appetite for pears. Every time I had a few ripe pears in the house, I ate them. I love pears. I finally just went over to Sprouts, where they had a bunch of inexpensive, overripe Comice pears (my favorite). The fact that they were overripe kept me from putting them in my mouth rather than into the pot.
The butter is a little labor intensive because the apples and pears are cooked with the skins, seeds and core for flavor, which means the cooked fruit needs to be passed through a food mill before cooking it down even more. Next time, I’ll cut the apple pieces a little smaller. Larry was a great assistant and did the food mill work for me.
The result is outstanding. It’s not overly sweet and the flavor from the pears and maple makes it interesting. Fresh bread in the house means it’s disappearing fast. I shared some with the neighbors, and I think this would make a really nice hostess gift.
- Maple Apple-Pear Butter (Fine Cooking #101, October/November 2009, p. 20)