Pear Butter

In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips

• Ready In: 5 hrs 45 mins
• Yields: 10 cups

Ingredients

• 12  medium pears, peeled, cored, and cut into chunks (Bosc or Anjou)
• 1⁄2 cup  pear nectar or 1⁄2 cup  apple juice
• 1  cup  firmly packed light brown sugar
• 3⁄4 cup sugar
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon ground ginger

Directions

1. Combine all ingredients in the insert of a 5-7 quart slow cooker.
2. Cover and cook on LOW for 5 hours, until the pears are soft.
3. Using a potato masher or immersion blender, puree the butter.
4. Cool to room temperature and store in airtight containers in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.