Prep 40 mins
Cook 10 hrs
The perfect fall topping for your toast, biscuit, bagel, or English muffin.
- 3 lbs ripe pears, peeled, cored, and chopped
- 3⁄4 cup firmly packed light brown sugar
- 3⁄4 cup water
- 1 pinch salt
- 1 teaspoon peeled and minced fresh ginger
- 1⁄2 teaspoon ground ginger
- Add the first 4 ingredients to the slow cooker; stir to combine.
- Cover and cook on LOW for 8 hours.
- Remove the lid and stir in the fresh and ground ginger.
- Increase temperature setting to HIGH; cook, uncovered, 1-2 hours, to thicken and blend, stirring occasionally.
- Let cool completely, then transfer to glass jars or other containers with tight fitting lids; store in the refrigerator where they will keep for several weeks.
Tasted very good, but as other reviewers stated, it was more like a sauce than a butter. I only used about a third of a cup of water but it is still looser than I thought. My yield was about 4 cups (and I probably used a little more than 3 lbs of pears). That being said, it is quite tasty!
I had never made any type of fruit butter before, but they had 2 bags of pears that were reduced at the grocery store. I was looking for recipes and came across this. I am so glad I did!! It was very tasty and made the house smell great!! I wouldn't add the extra water because I had to toss it on the stove for about 20 minutes to reduce it, but other than that it was fantastic! I also didn't get as many servings as the recipe said, but that was ok!
I also put it on pancakes for another first time experience and I will never use maple syrup again!
This is excellent! I had an entire tree's worth of pears to harvest so I was on the hunt for recipes. This is a great one. I doubled the recipe. I think either my pears were too wet or I added too much water b/c the final result was more like a sauce than something spreadable. I also overloaded on the ginger (not really a bad thing). Whoo! That's gingery! But good! Ended up with about 8 cups of butter/sauce. Will freeze some and gift some. Great recipe. Thanks!