Chai Spiced Pear Butter
Prep Time:
20 minutes
Cook Time:
4 hours
Yield:
4 jars (4 oz each)
Despite its name, there’s no butter or dairy in this Pear Butter. It’s just ripe, sweet pears cooked low and slow until they turn silky smooth, with less sugar than jam, and the warm spicy flavors of our Luzianne Chai Concentrate. Spread it on hot buttered biscuits and toast or serve it in a dish next to a cheese board.
Ingredients
- 3 pounds ripe pears, peeled, cored and roughly chopped
- 1 cup Luzianne Chai Concentrate
- 1/2 cup water
- 1/2 cup raw sugar (turbinado), or to taste
- 1 vanilla bean, seeds scraped from the pod
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 1/2 to 2 tablespoons fresh lemon juice (from about 1/2 lemon)
Directions
- Place the pears, chai concentrate, and 1/2 cup water in a wide, heavy saucepan. Bring to a boil over high heat, then reduce the heat and simmer until the pears are soft and starting to fall apart, 30 to 40 minutes.
- Remove from heat and let the pears cool to room temperature. Purée the cooled pears and their liquid in a food processor or blender until smooth. Return the purée to the saucepan.
- Add the sugar, vanilla bean, cinnamon and nutmeg to the pan and stir well. Bring to a low simmer over low heat and cook, stirring regularly, until thick and spreadable, about 3 hours. It should be the consistency of jam. Stir often in the last hour of cooking. It will thicken as it cools.
- Remove from heat, stir in lemon juice and spoon into clean jars. Lightly close the lid and refrigerate until completely cool.
- The Pear Butter must be refrigerated. It can be stored in the refrigerator for up to 4 weeks or frozen for up to 6 months.
