Sunday, December 19, 2010

Slow Cooker Apple Pear Butter

2 1/2 pounds Bartlett or Anjou pears

2 1/2 pounds Northern Spy apples
1 cup packed dark-brown sugar

1/2 teaspoon coarse salt


Peel, quarter, and core pears and apples. In a food processor, finely grate fruit (in batches if necessary), then transfer to a 5- to 6-quart slow cooker. Stir in dark-brown sugar, salt, and cinnamon stick. Cover and cook on high, 4 hours. Mash with a potato masher. Laddle into jars.
Refrigerate, up to 3 weeks, or freeze, up to 3 months.

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