Cinnamon Ginger Pear Butter
What do you do with a sack full of pears? That was the question I was faced with a couple of weeks ago when my husband came home with a bunch that had been given to him by a coworker. Apparently, a family member of this coworker has a pear tree in their backyard, but they never harvest the pears. Can you imagine?
Meanwhile, I was determined not to let these pears go to waste. Sure, we could try and eat them in the whole form, but other than my husband and I, our family are not big pear eaters.
I considered pear crisp or other fall fruit dishes, but then I remembered that we were running low on fruit preserves and I thought it would be a nice change to try out some fruit butter. A lovely choice it was, wouldn't you agree?
About the Ingredients
Ceylon Cinnamon – If you've read my article about what is the best cinnamon, you'll know that “regular” cassia cinnamon (the kind most often sold in stores) contains an ingredient that is toxic to humans and can also be carcinogenic. If you consume cinnamon on a regular basis, it's important to buy the safe kind, which is Ceylon cinnamon.
Fresh Ginger – Ginger has a long history of being used for medicinal benefits. It can alleviate nausea and upset stomach, it is an anti-inflammatory food, and it helps to boost your immune system.
Whole Cane Sugar – Whole cane sugar is a more “whole” and unprocessed form of cane sugar and is thought to be processed more slowly by the body. I recommend buying organic whole cane sugar.
Cinnamon Ginger Pear Butter Recipe
This recipe is great because it requires very little work in my opinion since all of the cooking is done in the crockpot. You'll need to check on it from time to time, but most of the work is done for you.
Cinnamon Ginger Pear Butter
- 12 ripened pears (peeled, cored, and chopped)
- 1 tbsp freshly grated ginger
- 1/2 tsp Ceylon cinnamon
- 1/2 cup whole cane sugar
- 1.) Start by peeling, coring, and roughly chopping the pears. If you have a good food processor, they may not need to be chopped at all. Put the ginger and 1 cup of pears into the food processor; blend well. Transfer the blended pears to the crockpot dish. Continue blending the pears 1-2 cups at a time, then pouring into the crockpot.
- 2.) Once all the pears are blended, add the remaining ingredients to the crockpot. Stir well. Set the crockpot on low for 8-10 hours, stirring occasionally. Personally, I like to start cooking this a couple of hours before bed. I stir before I got to bed, then stir again in the morning.
- 3.) If you still want your pear butter thicker after cooking, remove the lid and cook on low for another 1-2 hours. Stir occasionally. Turn off the crockpot when the pear butter has reached your desired thickness.
- 4.) Store the pear butter in glass jars in the fridge for 1-2 months. Pear butter may also be frozen in appropriate containers for several months.