Pear Apple Butter
Pear Apple Butter | Celebrate Fall right, with his incredible butter! Full of juicy fruit and warm spices that will last up to a month in the refrigerator. The perfect addition to a Thanksgiving or Christmas breakfast buffet. Add a basket of homemade BUTTERMILK BISCUITS and you know the buffet will be a hit.
With a few ingredients and taking under 40 minutes to cook, this jar of happiness can be waiting for you in no time. The texture is up to you! Process the fruit a little to get more of an apple sauce texture, process it more to get a creamier texture.
OVERNIGHT GUESTS ARE HARD: Another great thing about this butter is you can make it ahead of time. The holiday season is busy with all the preparations and shopping you need something nice to be able to feed your guests for breakfast. Remember it doesn’t ALL have to be homemade! When I don’t have time to make biscuits from scratch I like to use Pillsbury frozen biscuits. They’re as close as you can get to homemade. Don’t get me wrong they’re not as good but close.
Look below for a list of ways you can use this delicious Pear Apple Butter. Make some for yourself and give some away as gifts. Add this Pear Apple Butter to a breakfast themed gift basket.
- biscuit, toast, English muffin
- swirled in vanilla yogurt
- oatmeal
- parfait
- spicy shake
- filling for cinnamon rolls
- mixed into a cheese ball
- ice cream topping
Pear Apple Butter
Ingredients
- 4 cups pear, peeled, cored and chopped
- 4 cups apple, peeled, cored and chopped
- 1 cup light brown sugar, packed
- 1/4 cup apple cider
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/4 teaspoon ground ginger
Instructions
Add the fruit, brown sugar, cider, cinnamon, nutmeg, salt and ginger to a dutch oven. Bring to a boil, reduce heat to medium low, partially cover and simmer, stirring occasionally, until very tender (about 30 minutes). Let cool 10 minutes. Spoon mixture into the bowl of a food processor. Process until smooth. Return mixture to the dutch oven, bring to a boil, uncovered. Reduce to a simmer, stirring occasionally until mixture has thickened and most of the liquid has evaporated (about 7 minutes). Let cool to room temperature. Spoon into glass jars. Store in the refrigerator up to 1 month. Stir before serving.
Notes
MORE FRUIT BUTTER RECIPES
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More butter of jam recipes you might like. BASIC HOMEMADE STRAWBERRY JAM and FRESH PEACH JAM.
Thanks for the recipe. This would be a perfect snack for upcoming holiday parties!
Thanks Susan!