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Ingredientes
- 4 pound ripe pears
- 1 c. orange pineapple juice
- 1/4-1/2 c. sugar to taste
- 2 tbsp. lemon juice
- 2 tbsp. orange liqueur (optional)
Direcciones
- 1. Wash, peel and quarter pears. Remove and throw away cores.
- 2. Combine peeled pears, orange-pineapple and lemon juices in a shallow medium-large pan. Bring to a boil over medium heat. Reduce heat to very low simmer.
- 3. Cover; simmer till pears are tender, about 30 min.
- 4. Puree cooked pear mix into a blender or possibly food processor.
- 5. Return puree to pot and stir in sugar, start with 1/4 c. sugar, taste before adding more.
- 6. Stir frequently, simmer over very, very low heat till pear butter naturally thickens, about 2 hrs or possibly more. Pear butter is done when wooden spoon can make an open line through mix. Mix is hard yet soft. Be sure to simmer very low or possibly pear butter with caramelize.
- 7. Stir in liqueur, if you like.
- 8. Ladle pear batter into warm pint jars. Leave 1/2 inch head space.
- 9. Wipe rim with damp paper towel.
- 10. Process in a boiling water bath for 10 min. Makes 5 1/2 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 504g | |
| Recipe makes 4 servings | |
| Calories 359 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.49g | 1% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 525mg | 15% |
| Total Carbs 89.89g | 24% |
| Dietary Fiber 12.7g | 42% |
| Sugars 66.17g | 44% |
| Protein 2.39g | 4% |
