Pear Brandy Butter

Liv is asking for her own Facebook page.  My immediate answer was, "Oh no!  You are too young and you don't need that!".  However she quickly pointed out that I have my own page and that even our blog has a page.  Why can't she have one too?  I have mixed feelings on the issue of a young girl having her own Facebook page, but I have to say that I really do enjoy mine!  

Over the years many people cross our path and then end up taking a different path out of our lives.  Facebook has allowed me to catch up with some of those friends who I most likely would have completely lost touch with.  From my computer here in Carlsbad I saw Annalies compete in gymnastics in Maryland, Carli make the competition cheer team in Indiana, Marla's surprise birthday party in Kentucky and Peggy's umpteen jars of canned produce from her own trees in Humbolt County!

Green Beans, Apple and Peach Pie Filling, Applesauce and Tomatoes... all in one day!

Peggy and I went to high school together a few (many...) years ago and have reconnected through Facebook.  While I have never been to her home in Humbolt County I know that she is frequently busy in her yard caring for and pruning what sounds to be quite an orchard!  Trees including apple, pear, cherry, peach, plum and the occasional kiwi vine keep her family busy picking fruit and canning the produce, providing endless jars of amazing treats as we see above.

Pear tree off to the left...

A Facebook comment led me to ask for and receive this wonderful recipe for Pear Brandy Butter from Peggy's wife, and with a bowl of ripe organic pears on my counter I had the perfect main ingredient for this sweet sauce.  Having never made, used or tasted any sort of fruit butter before I wasn't quite sure what to expect, but this fruit butter was a "sinch" to make.  The house smelled like fall and the recipe provided a beautifully colored sauce somewhat reminiscent of a fairly thick, pureed apple sauce.

Now what to do with it?  Peggy recommends using it as you would an apple butter, maybe on toast or a muffin, or as a side or glaze to pork or chicken.  I for one can vouch that it is wonderful atop my morning oatmeal and I'm guessing that my dad will use his over a scoop of vanilla ice cream.  Which ever way you choose to use yours, this simple recipe is definitely worth a batch or two. 

 

How do you use your fruit butters??

Pear Brandy Butter
adapted from Chris and Peggy 

Without Peggy's orchard near me, I adapted the recipe to a small batch and as I tend not to like a high sweetness factor I reduced the sugar.

Recipe with my adaptations:
4 - 5 ripe coarse pears (I used bartlett), peeled cored and roughly chopped
1/4 - 1/3 cup sugar
1/4 cup orange juice
generous splash brandy
1 Tbs lemon juice


Original recipe:

4 pounds coarse pears, peeled, cored and chopped
2 cups granulated sugar
1 cup fresh orange juice
1/4 cup pear brandy
1 to 2 tablespoons fresh lemon juice

Prepare canning jars.

Combine pears, sugar, orange juice, brandy and 1 tablespoon of the lemon juice in a heavy saucepan.

Bring the mixture to a boil over high heat.

Reduce heat to a simmer and cook slowly until the pears are very tender, about 30 to 35 minutes.

Spoon the mixture into a food processor or blender (or use an immersion blender!) and puree it, in batches if necessary, until it is smooth.

Return the mixture to the heat and simmer over low heat, stirring frequently, until it is very thick, another 25 to 30 minutes.

Taste, and add remaining lemon juice, if needed.  Spoon the mixture into prepared jars, leaving 1/4 inch head space.  Process according to manufacturer directions, usually 10 minutes.  Or alternatively place into an airtight container and store in the refrigerator for up to two weeks