Sunday, September 23, 2012


3 1/2 lbs. pears, peeled, cored, and coarsely chopped
1/4 cup water
juice of 1/2 lemon
1/2 - 1 teaspoon cinnamon
1/4 - 1/2 teaspoon cardamom
1/8 teaspoon nutmeg
In a large saucepan, combine the pears, water, lemon juice, cinnamon, cardamom, and nutmeg. Bring to a boil over medium-high heat. Reduce heat and boil gently, occasionally stirring, for 20 minutes.
Transfer mixture to a food processor, working in batches if necessary, fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy.
Transfer to an airtight container and store in the refrigerator for up to 4 days. Alternatively, freeze in one cup quantities in the freezer and store for several months.

  • I bought a flat of pears earlier this week and it was time to do something with the ones we hadn't eaten.
  • This was my base recipe but I didn't peel them and I simmered everything longer so it was a little thicker.
  • For a final step, I pulverized it all with the immersion blender and added about 2 tbls. brown sugar.

No comments: