"Roasted Pear Butter with Maple and Bourbon. I’m still on my ricotta kick, and topping it with heaps of delicious pear butter and some crushed hazelnuts made for a delicious morning treat! I created this yummy fruit butter (from the 15 lbs of pears from @unsqgreenmarket I featured on my Stories earlier this week) for yesterday’s fun @thefeedfeed brunch using a warm and fragrant Winter Spice blend from @vitamix. It’s always so much fun to collaborate and share dishes prepared by friends, new and old alike! #makemerry .
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Roasted Pear Butter With Maple And Bourbon
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Recipe Intro From feedtheswimmers
Watch Jill of @feedtheswimmers make this Pear Butter on her FeedfeedTV Series Fresh From the Markets here.
Roasted Pear Butter with Maple and Bourbon
Makes approximately 10 cups (perfect for holiday gifting!) Cut recipe accordingly for smaller batches.
Ingedients
15 lbs fresh pears (I used bosc)
2 cups maple syrup
1 cup turbinado sugar
1 1/2 cups Bourbon
1-2 cups of water
2 Tbs lemon juice
1 1/2 Tbs Vitamix Winter Spice blend
1/2 tsp vanilla paste or 1 tsp vanilla extract
1 tsp flaky sea salt
Directions
Preheat oven to 400F.
Halve and core pears and remove any stems and base. The melon baller on the back of your drawer will do the trick and help avoid wasting any of the pear.
Scatter pears across 3 baking sheets and roast for approximately 45 minutes- 1 hour, rotating sheets and alternating shelves three times during this process for even cooking and to avoid any burning of the bottom tray.
Remove from oven and coarsely chop and divide between two large (about 6 qt) heavy bottomed pots. Add water to cover bottom by about 1” and bring to boil. Stir and reduce heat to low, cover and simmer stirring occasionally to avoid burning. As pears begin to soften, add lemon juice and about ½ spice mix, additional water, if necessary (different types of pear will release varying amounts of liquid) and continue to simmer, covered (stirring occasionally), about an hour.
Using a slotted spoon, remove pears from pots and transfer to large bowls, making sure to reserve all liquid in pots.
Add maple syrup, bourbon, remaining spice mix, vanilla and sugar divided equally between each pot and some water if necessary (this will depend upon the type of pear used and the amount of liquid released). Simmer over medium heat to dissolve sugar and reduce to a syrupy caramel like consistency. Add sea salt and stir in.
Puree pear chunks, in batches, in your Vitamix until velvety smooth and return to pots with thickened sweet mixture.
Stir to fully incorporate and simmer, uncovered, stirring frequently to help avoid splattering and to prevent bottom from burning, for an hour or two until a desired thick consistency is achieved. If mixture seems too thin or you have added too much water, keep simmering to reduce.
Divide between jars and allow to cool. Keep refrigerated unless properly preserved.