We've been talking about peaches a lot lately. And that's good because peaches are amazing. But let's not forget how delicious pears can be. I was flipping through my copy of The Kitchen Pantry Cookbook last night thinking about what I wanted to share with you all today and this recipe immediately caught my eye. The warm flavors of vanilla and chai meet the crisp sweetness of pear in this must-make butter that is sure to be a smash success in any pantry.
Excerpted from The Kitchen Pantry Cookbook by Erin Coopey (The Glorified HomeChef)
This soft, fragrant fruit butter is scrumptious on a warm croissant.
Yield: About 2 cups (490 g)
1 1/2 pounds (680 g) ripe pears, peeled, cored, and diced
1 1/2 cups (355 ml) water
2 chai tea bags or 2 teaspoons loose-leaf chai tea wrapped in a square of cheesecloth and tied with some kitchen string (I use Tazo brand tea)
1/2 cup (100 g) sugar
1/2 teaspoon vanilla extract
1 tablespoon (15 ml) freshly squeezed lemon juice
Pinch of coarse sea salt or kosher salt
Place the pears, water, and chai tea bags in a medium-size saucepan. Bring to a boil over high heat. Lower the heat and simmer until the pears are soft and mushy, about 30 minutes. Remove from the heat and allow to cool to room temperature.
When the pears have cooled, remove the tea bags. Purée the cooled fruit in a food processor or blender until smooth. Return the puréed pears to the saucepan. Stir in the sugar and vanilla. Bring the purée to a low boil and cook, stirring regularly, until the purée has thickened and is spreadable, about 1 to 1 1/2 hours. The butter will thicken slightly as it cools; however, make sure you feel it is thick enough before you remove it from the heat—think jam. Don’t be afraid to cook it longer to get the thickness you prefer.
When the butter has thickened, remove it from the heat and stir in the lemon juice and a pinch of salt. Pour the butter into a clean jar and refrigerate for up to 2 weeks.
Fruit Butter vs. Jam
Frankly, I’m just too lazy to make jam! I love to make fruit butters because of how quickly and easily you can make them. Plus, they are far less complicated. You don’t need to worry about pectin ratios or whether your spread will be too runny; you simply simmer the fruit until it reaches spreadable consistency. Done!
Tastier, Healthier, Homemade
You work hard to make dinner—choosing the best food, mastering preparation techniques, and picking the perfect recipes. But what about the unsung staples, the ingredients and condiments that build and accompany your meal? Too often, the store-bought versions are loaded with extra salt, sugar, allergens, and preservatives, and they end up bland and uninspiring. But you don’t have to limit yourself to the same tastes and the same plastic bottles. With Kitchen Pantry Cookbook you can create your own staples—fresh, delicious, and just the way you like them. Chef Erin Coopey shows you 90+ recipes and variations to personalize your pantry. You’ll never go back to the bottles.
Stock your kitchen pantry with:
· Condiments: Everything you need—Mayonnaise, Dijon Mustard, Ketchup, Steak Sauce, and more
· Nut butters and spreads: The classics and the creative—Homemade Peanut Butter, Chocolate Hazelnut Butter, Vanilla Chai Pear Butter, and more
· Salad dressings: All your favorites, from Balsamic Vinaigrette to Honey Mustard to Sesame Tahini
· Stocks: The basics to have on hand, including Chicken Stock, Vegetable Stock, and Court Bouillon
· Relishes and refrigerator pickles: Delicious and easy—Bread and Butter Pickles, Pickled Peppers, Sauerkraut, and more
· Chips, dips, and dunks: Snacks that hit the spot, from Homemade Potato Chips with French Onion Dip to Tortilla Chips with Tomatillo Salsa