6 C. chopped peeled ripe pears (2 lb.)
\n1\/2 C. apple juice
\n1 C. sugar
\n3\/4 tsp. ground cinnamon
\n1\/4 tsp. ground cardamom (optional)
\n1 tsp. vanilla extract<\/p>\n
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 pur\u00e9ed 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.<\/p>\n
Yield: 1 3\/4 C.
\nServing size: 1 T.<\/p>\n
Calories: 42
\nFat: 0.1g
\nFiber: 0.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
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 pur\u00e9ed pear mixture, sugar, cinnamon, and cardamom (if desired) in pan; bring to…<\/p>\n