6 C. chopped peeled ripe pears (2 lb.)
1/2 C. apple juice
1 C. sugar
3/4 tsp. ground cinnamon
1/4 tsp. ground cardamom (optional)
1 tsp. vanilla extract

Combine pears and juice in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Place pear mixture in a blender or food processor, and process until smooth. Combine puréed pear mixture, sugar, cinnamon, and cardamom (if desired) in pan; bring to a boil. Reduce heat; simmer, uncovered, 55 minutes or until mixture is thick, stirring frequently. Stir in vanilla. Cool. Store butter in an airtight container in refrigerator up to 2 months.

Yield: 1 3/4 C.
Serving size: 1 T.

Calories: 42
Fat: 0.1g
Fiber: 0.7g