Slow Cooker Apple-Pear Butter
- 3 Pounds Mixed Apples and Pears (a mix of sweeter and more tart varieties is nice)
- Fresh Ginger (a couple of inch-long pieces)
- 1/2 Cup Apple Cider Vinegar
- 1.5 cups Brown Sugar (or to taste) — I’m sure you could substitute apple cider, agave syrup, maple syrup or other sweeteners you like.
- 3/4 Tsp cinnamon
- 1/2 Tsp Ground Cloves
- 1/2 Tsp Allspice
- Zest & Juice from 1 Lemon
- Cut the fruit into big chunks (including skins, cores and seeds).
- Toss the fruit into a slow cooker with the water, ginger and apple cider vinegar.
- Cover and cook on high for 3 hours stirring occasionally.
- Pass the fruit through a food mill to remove the skins, seeds and stems and return to the slow cooker.
- Add sugar, spices, lemon juice and zest. Taste and adjust the seasonings to your taste.
- Cook on low for 8 hours (or overnight). Taste and adjust again if you need to. If it’s not thick enough for your liking at this point, continue cooking uncovered.
- Whatever you aren’t going to use in the next couple of weeks, you can freeze or can.
We happened upon “Ad Hoc at Home” at the library. Thomas Keller’s idea of simple, home cooking might be more involved than the way most us cook in real life, but there are a lot of great techniques well explained throughout that you really can incorporate into everyday cooking like how to cut up a chicken (8 and 10 piece versions), stocking your pantry and a whole section on “Becoming a Better Cook”. Check it out, you’re sure to find some inspiration in this one.