Slow Cooker Vanilla Caramel Pear Butter

Posted on 04 October 2013

Slow Cooker Vanilla Caramel Pear Butter

It’s October, the best month of the year! That means it’s slow cooker month!

J’adore the slow cooker. Frankly, I’m not sure why I don’t use it more often. Typical recipes made in the slow cooker are perfect when it’s chilly outside, but it’s also practical when it’s oppressively hot since cooking doesn’t heat up the kitchen.

But you know that I am a little crazy (cray-cray, if you will) for using the slow cooker to make fruit butters. Having been burned a lot by burbling fruit butters on the stove, I am willing — nay, eager — to endure the lengthy burn-free cooking times of slow-cooker fruit butters.

Slow Cooker Vanilla Caramel Pear Butter

Last year for Can It Up, October brought what is possibly the most popular AFB recipe of all-time: Slow Cooker Vanilla Rum Apple Butter. This year, I adapted a different recipe for pears.

Have you ever heard of Warren pears? I hadn’t until this past weekend, but they may now be my favorite fall fruit. They are smooth, sweet, and buttery, unlike the gritty supermarket pears with which I was raised. Although I used uglies for this recipe (because you know I like a good deal), the bulk ended up being Warrens.

Slow Cooker Vanilla Caramel Pear Butter

As the pear butter cooked down, Matt (a.k.a. Mr. Taste Tester) inquired what type of alcohol was included. The answer? None. The brown sugar caramelizes, thereby lending the pear butter a lightly toasted flavor with rummy overtones — but rum-free.

That means this preserve is perfect to share with your friends and family with children or those who otherwise appreciate booziness without the actual booze. Hooray!

What is your favorite fall fruit?

Slow Cooker Vanilla Caramel Pear Butter

Last year: Slow Cooker Triple Chocolate Brownies

Slow Cooker Vanilla Caramel Pear Butter

Yield: 7 8-ounce jars

Ingredients

7 lbs pears, peeled, cored, and coarsely chopped
1/2 cup water
Grated zest and juice of 1 lemon
3-4 cups light brown sugar
1 1/2 teaspoons ground vanilla (or vanilla extract)

Instructions

Combine pears, water, and lemon zest and juice. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until pears are soft, about 20 minutes.
Puree using an immersion blender, food mill, or food processor just until a uniform texture is achieved. Do not liquefy. Measure 8 cups of pear puree.
In a large slow cooker, combine pear puree and sugar. Stir until sugar dissolves. Prop lid open with using the handle of a wooden spoon and allow to reduce gently on low for about 8 hours.
Stir in ground vanilla and cook for 1 hour. Finished pear butter will be thick and hold its shape on a spoon.
Can (process for 10 minutes) or refrigerate for up to 1 month.
http://www.allfourburners.com/2013/10/04/slow-cooker-vanilla-caramel-pear-butter/

Adapted from the Ball Complete Book of Home Preserving


46 responses to Slow Cooker Vanilla Caramel Pear Butter

  • ldpaulson says:

    Have you tried freezing this or other pear butter? If so, what were the results?

    Thanks!

    ldp

  • Laura says:

    I didn’t have any lemon juice, so i’m using orange juice (it just has to be citrus right?)I’ll let you know how it turns out!

  • Dawn says:

    I tried this recipe and it was awesome. I recommend it for anyone. I made a small recipe because I only had a few pears. When we tried it, I had to make more! What a treat to have. It is sweet, which is just how it should be, with a smooth caramel taste. This would be a good gift to share; if you can spare some. Ha!
    Thanks so much for this recipe!

  • […] Slow Cooker Vanilla Pear Butter  […]

  • Tegan says:

    Great recipe! I ordered a big box of pears and canned some halves, but I needed something to do with the rest as they were getting pretty ripe and some of them had cosmetic issues since they were organic. I used what I had which ended up being about 1 3/4 recipes, I scaled according to the amount of puree I had and it turned out great. I think my butter wasn’t as thick as intended, even though I cooked it for the amount of time you suggested. It’s the consistency of a typical low-sugar jam and is amazing on toast, in a sweet-savory sandwich with bacon, or eaten on crackers with hard cheese. The yield I got was 5.5 pints and I canned it in a mix of pint and half pint jars.

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