As I did not grow up in the United States, I sure did miss out on a whole lot of things. Like this simple Slow-Cooker Pear and Apple Butter. I didn’t know about such things as Pear and Apple Butter until Hubby found this recipe at Yahoo. Well, apparently Yahoo axed it’s Shine website in 2014, and I cannot find the recipe page anymore. Further searching found that the Martha Stewart site has this exact same recipe.
It was very easy to make, and definitely will make you smile and make your tummy happy. Serve it together with Southern Buttermilk Biscuits, and you’re all set for the day!
The ingredients for the Slow-Cooker Pear and Apple Butter were apples, pears, brown sugar, cinnamon stick, and salt.
I peeled all the apples and cut them into quarters.
Then I did the same thing with the pears…
Added them into the food processor.
And processed them into puree.
Then I transferred the pureed fruits into a crock pot.
I added the salt…
And lastly, the cinnamon stick. Slowly mixed them up until the salt and sugar were incorporated into the puree.
Turned on the crock pot to medium and cooked for four hours.
Then, I fished around and took the cinnamon sticks out of the pot. Using an immersion blender, I reprocessed the puree to make it even smoother and softer.
Then I returned the cinnamon sticks, and cooked it for another four hours, uncovered.
Four hours later, the slow-cooker pear and apple butter was ready!
Let it cool before transferring to jars. Serve with biscuits or toast. Yum!!
Print recipe here.
Slow-Cooker Pear and Apple Butter
Recipe courtesy: Yahoo/Shine.
5 Gala apples (2.5 lbs)
5 Bartlett or Anjou pears (2.5)
½ tsp of salt
1 cinnamon stick
A cup packed of brown sugar
Peel, remove the seeds and quarter the apples and pears.
Processes in a food processor until the fruits are pureed.
Transfer to a crock pot.
Add salt, brown sugar, cinnamon stick, and mix well.
Cook in medium high heat for four hours.
Take out cinnamon stick out of the pot, and using an immersion blender, puree the mixture until it reaches a soft consistency.
Return cinnamon stick into the crock pot. Cook another four hours, uncovered.
Let it cool completely. Transfer to jars.
Store in refrigerator.