Ginger-Apple-Pear Butter

[Guest guest]

Ginger-Apple-Pear Butter

Makes 4 half-pint jars—Egg- & Dairy-free

 

This breakfast treat is one of those can't-miss gifts

your recipients will treasure. Unlike so many

versions, the flavor of the fruit isn't overwhelmed by

too many spices-there's just enough candied ginger to

give it a spicy lift. An added plus: It's as simple as

can be!

Presentation Idea: A jar of this and a plate of the

Cranberry Cream Scones make a great combination gift.

 

 

5 large apples, peeled, cored and cut into large

chunks

2 ripe pears, peeled, cored and cut into large chunks

1 1/2 cups apple cider

2 Tbs. finely chopped candied ginger

1/3 cup sugar

1 1/2 Tbs. fresh lemon juice

1. Preheat oven to 375°F. In large, nonreactive pot,

combine apples, pears, cider and ginger. Bring to a

boil over medium-high heat. Cover, reduce heat and

simmer, stirring occasionally, until fruit becomes

mushy, 20 to 25 minutes.

2. Remove from heat, and stir in sugar and lemon

juice. Transfer about half the contents to a food

processor, and process until smooth. Pour into large,

shallow baking dish. Repeat with remaining fruit

mixture.

3. Bake 30 minutes, stirring once or twice. Reduce

heat to 350°F. Continue baking, stirring occasionally,

until fruit butter has darkened, thickened and reduced

by about half, 40 to 60 minutes. Remove from oven, and

let cool completely.

4. Spoon mixture into clean jars, and cover tightly.

Butter will keep in refrigerator up to 2 weeks.

 

PER tablespoon: 15 CAL; 0 G PROT; 0 G TOTAL FAT (0

SAT. FAT); 4 G CARB.; 0 MG CHOL; 0 MG SOD.; 0 G FIBER

 

 

 

 

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