Best Apple Pear Butter Recipes

SLOW-COOKER PEAR AND APPLE BUTTER

Steps:

• Peel, quarter, and core pears and apples. In a food processor, finely grate fruit (in batches, if necessary), then transfer to a 5- to 6-quart slow cooker. Stir in dark-brown sugar, salt, and cinnamon stick. Cover and cook on high, 4 hours.
• Remove cinnamon stick and reserve. Transfer mixture to processor (in batches, if necessary) and process until smooth. Return to slow cooker, along with cinnamon stick, and cook on high, uncovered, until mixture is thick and browned, 4 hours. Discard cinnamon stick and let mixture cool. Transfer to airtight containers and refrigerate, up to 3 weeks, or freeze, up to 3 months.

APPLE PEAR BUTTER WITH PIE CRUST DIPPERS

Steps:

• For the apple pear butter: Place the apples and pears in the insert of a slow cooker. Pour the apple cider and maple syrup over the fruit, then drop the tea bag in and sprinkle with the salt. Gently stir to coat the fruit, being mindful not to break the tea bag. Cover and set to cook on high until the fruit is completely tender, about 8 hours. Discard the tea bag.
• Scoop the fruit into the bowl of a food processor with a slotted spoon and pulse until smooth, working in batches if necessary, about 1 minute. Pour the fruit puree into a large nonstick pot. Place the pot over low heat and bring to a simmer, then simmer until the volume is reduced by a third and the color darkens and intensifies, 35 to 40 minutes.
• For the pie crust dippers: Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment.
• Place the round of pie dough on a cutting board. Add a splash of water to the beaten egg and brush the crust with the egg wash. Combine the sugar, apple pie spice and salt in a small bowl and sprinkle evenly over the pie dough. Use a pizza cutter or knife to slice the round into 20 strips. Place on the lined baking sheet and bake until golden brown and crispy, 10 to 15 minutes. Set aside to cool for a few minutes.
• Serve the butter alongside the pie crust dippers or store in an airtight container, refrigerated, for up to 2 weeks. If preparing in advance, allow to cool completely before covering and storing.

SLOW COOKED SPICY APPLE-PEAR BUTTER

Steps:

• 1. Peel, core and slice apples and pears thin.
• 2. In a medium bowl, combine sugars, cinnamon, nutmeg, cloves and salt; whisk to combine.
• 3. Place about 1/4 of the apples and pears in the crock pot, sprinkle 1/4 of the sugar mixture over the fruit in slow cooker; toss to combine. Begin layering the rest of the fruit and sprinkle with remaining sugar mixture until cooker is full. NOTE: Fill the crock pot up plus some extra. The fruit will cook down.
• 4. Cook on low setting for 10 hours; stirring occassionally. Mixture will thicken and become dark as it cooks.
• 5. After 10 hours; stir in the vanilla. Use and immersion blender to puree the fruit until smooth. Continue cooking on low another 2 hours uncovered.
• 6. Ladle hot apple-pear butter into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars clean with clean damp cloth, cover with hot sterilized lids, and screw bands on.
• 7. Allow jars to rest undisturbed on countertop for six hours or overnight.Check lids to ensure they sealed.
• 8. Apple butter will keep for up to one year in a cool, dark place.

APPLE-PEAR BUTTER

Steps:

• Combine apples, pears, and apple juice in a saucepan over low heat. Cook, stirring occasionally, until apples and pears are soft, about 1 1/2 hours.
• Stir in honey, cinnamon, and vanilla extract. Cook over low heat for 2 hours more, stirring occasionally.
• Remove from heat; mash fruit with potato masher. Allow to cool completely, at least 20 minutes. Transfer to a blender and blend until smooth. Return to the saucepan over low heat; cook, uncovered, stirring often, until thickened, about 30 minutes.

SLOW COOKER SPICED APPLE AND PEAR BUTTER

Steps:

• Cut the fruit into large chunks. Process the apples and pears in a food processor, working in batches, until finely grated. Transfer the fruit to the slow cooker.
• Sprinkle in the brown sugar, apple juice, molasses, allspice, cloves and salt, and add the cinnamon sticks. Cover and cook 4 to 6 hours on high heat.
• Remove the lid and reserve the cinnamon sticks. Carefully return the fruit, in batches, to the food processor and process until smooth. Transfer the processed fruit back to the slow cooker along with the cinnamon sticks. Continue cooking on high until thick and spreadable, another 2 to 4 hours. Allow the mixture to cool before transferring to sealed airtight containers.
• Refrigerate up to 2 weeks or freeze up to 3 months.

PEAR-APPLE BUTTER WITH CARDAMOM

Steps:

• In a large pot, combine pears, apples, 3 cups water and brandy. Bring to a boil and cook over high heat until fruit is very soft and falling apart, 30 to 45 minutes.
• Run mixture through the fine mesh of a food mill to remove seeds and skin. Return purée to pot and stir in sugar, lemon juice, cardamom and salt. Simmer over low heat, stirring often to prevent scorching at the bottom of the pot, until butter is thick, jammy, sticky to the touch and chestnut-colored, about 2 1/2 hours. Stir in vanilla.
• If you plan to can the butter, while it simmers prepare the jars according to the instructions here; after it has simmered, spoon into hot sterilized jars and process as directed. Otherwise, let butter cool, then store in the refrigerator or freezer.

APPLE N PEAR BUTTER SPICE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Prepare your baking pan with butter and then flour. This cake will make a 9" tube cake or 13x9 pan.
• 2. Cream butter and sugar until fluffy about 5 minutes. Add egg and mix until combined.
• 3. In a separate bowl combine raisins and pecans. Toss in 2 tablespoons flour until coated.
• 4. In another bowl combine the rest of the flour, salt, baking soda, cloves, cinnamon, and nutmeg.
• 5. Slowly add flour mixture to butter mixture and mix until combined. Add apple n pear butter until well combined. Stir in raisin mixture.
• 6. Pour batter into prepared pan and bake 35 minutes or until toothpick comes out clean.
• 7. For glaze: Melt butter in a medium skillet. Add sugar, whipping cream, and salt. Cook and stir on medium-low heat until blended about 2 minutes. Increase heat until boiling with small air bubbles covering surface. Remove from heat and cool until thickened. Spoon over cake.

PEAR-APPLE BUTTER

Steps:

• Put pears and water in a heavy 3-quart saucepan. Cover and simmer over medium-low heat about 20 minutes until pears are tender, stirring occasionally. Drain.
• Process in 2 batches in food processor or blender until smooth. You will have about 4 cups puree.
• Pour back into same saucepan. Stir in remaining ingredients. Bring to a simmer over medium heat. Reduce heat to low. Cover pot, leaving lid slightly ajar, and simmer about 1 hour until mixture is shiny and very thick, stirring often.
• Spoon into clean hot jars. Cover tightly, cool and refrigerate.

CROCK-POT CARAMEL APPLE-PEAR BUTTER-OR JUST APPLE

Steps:

• Rinse fruit. Cut in fourths, cutting out any bad spots. Put half of the fruit in a pot with half of the apple juice, half of the lemon juice and half of vinegar. Simmer until fruit is easily pierced with fork. (If it's too mushy, that's ok).
• Let cool a bit, run through food mill. Repeat with other half of fruit and juices.
• Put into crockpot. Add spices and sugar. Cook on low overnight or until a spoonful put onto a cool plate mounds without a lot of liquid running out of the sides. Stir every once in a while -especially right before you go to bed and as soon as you get up! If you don't sleep well, give a stir during the night, too!
• NOTE: amount of fruit is approximate. Go easy on sugar, vinegar and spices if you don't have quite enough. My last batch was closer to 8 pounds before cooking.

PEAR BUTTER OR APPLE BUTTER DOUGHNUTS

Steps:

• 1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes.
• 2. Add eggs, one at a time, beating well after each egg. Beat in vanilla.
• 3. Combine the flour, baking powder, soda, salt, cinnamon, and nutmeg. Combine evaporated milk and juice; let stand 1 minute. Stir in pear or apple butter. Add flour mixture, beating well. Cover and refrigerate for at least 2 hours.
• 4. Turn onto a lightly floured surface and knead 5-6 times. Roll to 1/4" thickness. Cut with a floured cookie or doughnut cutter.
• 5. In an deep skillet or deep fryer heat oil to 375 and fry doughnuts a few at a time until golden brown on both sides. Drain on paper towels.
• 6. In a small heavy saucepan, cook butter over medium heat until golden brown. Roughly 5 minutes. Pour into a small bowl and beat in the confectioners' sugar, milk and extract. Frost doughnuts. You can add food coloring for seasonal shapes and sprinkle with favorite sprinkles. Enjoy!

APPLE N PEAR BUTTER

Steps:

• 1. Cook the apples and pears in juice and water until soft on medium heat. Let cool and blend in a food processor. Add back into pot using a measuring cup. For each cup of puree add 1/2 cup brown sugar.
• 2. Add all spices, lemon juice and zest. Cook on low for 3 to 4 hours until thickened.
• 3. Ladle into sterilized jars and process in boiling water 10 minutes.

PEAR OR APPLE BUTTER

Steps:

• Remove seeds and any bad spots, and chop fresh pears to make 12 cups chopped pears. Cook in a large, heavy pot with the apple juice until the fruit is soft. Add a little water if necessary to keep from sticking.
• Put pear pulp through food mill and measure pulp.
• For every 5 cups of pulp, add the sugar and spices as listed.
• Return measured pulp to pot with sugar and spices.
• Return to heat and cook until reduced to desired thickness.
• Place in sterilized jars, seal with new lids, and process in boiling water bath for 10 minutes.

PEAR-APPLE BUTTER WITH CARDAMOM

Steps:

• In a large pot, combine pears, apples, 3 cups water and brandy. Bring to a boil and cook over high heat until fruit is very soft and falling apart, 30 to 45 minutes. 2. Run mixture through the fine mesh of a food mill to remove seeds and skin. Return purée to pot and stir in sugar, lemon juice, cardamom and salt. Simmer over low heat, stirring often to prevent scorching at the bottom of the pot, until butter is thick, jammy, sticky to the touch and chestnut-colored, about 2 1/2 hours. Stir in vanilla. 3. If you plan to can the butter, while it simmers prepare the jars according to the instructions here; after it has simmered, spoon into hot sterilized jars and process as directed. Otherwise, let butter cool, then store in the refrigerator or freezer. YIELD About 3 cups.