Wednesday, February 8, 2012

Caramel Pear Butter

I was at a local Fruit stand and decided to make some sort of Fruit butter My dad Always  makes Apple Butter, normally after going to apple orchards in Eastern WA  and getting a  box of apples

I got 8 #'s of pears  (3.5# comice, about 6 and 4.5# Green Anjou)

Due to my dad's apple butter  making we have an apple peeler/corer/slicer.

DID NOT work on the pears! the spikes that hold the fruit in place Tore out the inside of the pears,

I hand peeled and cored the pears and Placed them in water to boil them down(in hind sight I'd have used a juice  of some sort)

 Once They were boiled and I could I Pureed them With my Immersion Blender Then I Put the Puree in a crock pot on High and let it cook for about 6-8 hours (the less water you start with  the faster this step goes)

sorry I don't have a complete Picture, my camera ate it

2C Sugar
.5 C Water
1 Tbsp Light corn Syrup

Mix it all together and start cooking over Med High heat

I cooked it to about 380 degrees,  then I pulled it and waited a bit for the camera to work so it went a little over(it's right on the edge of being toooo Burnt tasting)
Alton Brown said to pull it when you see the first signs of smoke

then stand back and add 2 cups of heavy cream.

When it  starts to settle down stir with a wooden spoon and return to a boil for 3 mins

In the last 30 seconds I got a 9x9 metal pan to pour the caramel into so I could rapidly cool it in the freezer

after cooling I mixed it all up and  Started to mix the 2 parts together( pear and Caramel)

I did a little test and decided 2 parts of Pear and 1 part Caramel is pretty good, Maybe up the pear to up to 3 parts instead of 2

 Finished Product, A little thicker than applesauce, a bit grainy  due to the texture of the pear

 Would be perfect on toast . or ice cream   or mixed into anything that could use a little sweetness

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