Pear Butter
Simmering pears in pear nectar (available in the natural-foods section of supermarkets) and then reducing the puree until thickened produces an exceptionally rich-tasting spread that contains no added fat or sugar. It is a great item to have on hand; spread it on toast or layer it with vanilla yogurt and top with nuts for a quick dessert or snack. If you have a good supply of pears, feel free to double the recipe, using a large saucepan.
From EatingWell: February/March 2005, The EatingWell Diabetes Cookbook (2005)
Yield: About 1 cup
Active Time: 10 minutes
Total Time: 1 hour
Ingredients
- 4 ripe but firm Bartlett pears, (1-1 1/4 pounds), peeled, cored and cut into 1-inch chunks
- 3/4 cup pear nectar
Preparation
- Place pears and pear nectar in a heavy medium saucepan; bring to a simmer. Cover and simmer over medium-low heat, stirring occasionally, until the pears are very tender, 30 to 35 minutes. Cooking time will vary depending on the ripeness of the pears.
- Mash the pears with a potato masher. Cook, uncovered, over medium-low heat, stirring often, until the puree has cooked down to a thick mass (somewhat thicker than applesauce), 20 to 30 minutes. Stir almost constantly toward the end of cooking. Scrape the pear butter into a bowl or storage container and let cool.
- Make Ahead Tip: Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 6 months.
Nutrition Per tablespoon:
22 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 6 g carbohydrates; 0 g protein; 1 g fiber; 1 mg sodium; 33 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/2 fruit