Tangy-sweet apples and ripe orchard pears are slow-simmered until thick and bubbling-hot. Flavored with apple cider, brown sugar, cinnamon, nutmeg and cloves, this easy-to-prepare variation on traditional apple butter will be a hit with everyone.
Recipe from The Food Channel
6 ripe pears (about 4 lbs.)
6 fresh apples (about 2 lbs.)
4 cups apple cider
2 cups dark brown sugar, packed
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons fresh lemon juice
Quarter the fruit (do not peel) and core. Dice into large chunks. Place the fruit and apple cider in a heavy saucepan. Bring to a boil, reduce the heat to medium-low and simmer, stirring frequently, for 30 to 40 minutes, or until fruit is very soft when pierced with a knife.
Remove the pan from heat; add brown sugar, spices and lemon juice and stir to blend.
Puree mixture until very smooth in food processor fitted with a steel blade.
Return the mixture to the saucepan; simmer over low heat, stirring frequently, for 15 to 30 minutes, or until thickened to desired consistency.
Cool. Pour into jars, cover tightly and refrigerate for up to 30 days.