Since my friend Tiffani brought me so many pears, I didn’t want to do them all with the one Pink Pears recipe. Since pears are so similar to apples, I figured I’d do a pear butter, like the apple butter recipe I did a couple of years ago.
It worked out beautifully. Not only is this a simple recipe, but it makes your house smell awesome and like Fall. And when the temps are reaching 110, you like to have the delusion that Fall is right around the corner!
Crockpot Pear Butter
Adapted from A Year of Slow Cooking
10 ripe pears
3/4 cup white granulated sugar
3/4 cup brown sugar (I used my sugar from Cora Texas sugar mill)
2 tsp. cinnamon
1/2 tsp. ground cloves
1 TBSP vanilla
FYI: This is really a 2-day process! I started in the afternoon and had it timed so that I could set the crockpot timer for the second time right before bed, so it would be done in the morning.
Peel your pears. Quarter them and remove the core. Place in a crockpot sprayed with nonstick cooking spray. Add vanilla, cover and cook on LOW for 8 hours.
When the 8 hours is up, mash with a fork (this is really easy, they’re so soft so it doesn’t take much at all!). Stir in the sugars, cinnamon and cloves. Cover again and cook once more on LOW for 6 hours.
If you want yours to be super smooth, you may use an immersion blender or something like it to puree. But I thought the slightly chunky texture was nice. You may store in the fridge or can it. The Ball website has great information and tutorials on how to can, if you’ve never done this before. You only need to process this in the water for 10 minutes.