With a hat tip to Punk Domestics for inspiration and Epicurious for the original recipe — here’s a delicately spiced pear butter with wine. Yes, I forgot to weigh the pears, and no, I sploshed in the wine without measuring it. But I am absolutely positive this only improved things. The Warren pears were from Frog Hollow Farm and were so sweet it seemed wrong to add sugar to them. But I’m glad I did.
Spiced Pear Butter
About 4 pounds Warren pears (unpeeled), cored, cut into 1-inch chunks
About 1/2 cup dry white wine
2 tablespoons fresh lemon juice
1 lemon slice
1 cinnamon stick
2 teaspoons fresh grated ginger
Pinch of salt
Cook pears with wine, lemon slice, lemon juice, cinnamon and ginger until very soft, about 30 minutes.
Let pulp cool then push it through a food mill. The pulp will be quite liquid. Set cinnamon stick aside.
Weigh the pulp and warm half as much sugar in an ovenproof dish. Meanwhile, warm the pear pulp in a large preserving pan. Tip in the warm sugar, and salt, and stir until sugar has dissolved and is blended into the pulp. Return cinnamon stick to the pan.
Bring to a boil and simmer for around 30 minutes, until thickened and liquid no longer pools separately from the fruit pulp. The butter should look slightly glassy.
Pour into sterilized preserving jars and seal.
Keeps three months. Refrigerate after opening.