Lisa Atwood, Rebecca Courchesne, Rick Field

Pear-Cardamom Butter

Name: Pear-Cardamom Butter
Ingredients: 1 tsp ground cardamom; 2 lemon zest strips, each about ½ inch (12 mm) wide and 1 inch (2.5 cm) long; 2 orange zest strips, each about 1 inch (2.5 cm) wide and 4 inches (10 cm) long and studded with 2 whole cloves; 2 orange zest strips, each about 1 inch (2.5 cm) wide and 4 inches (10 cm) long and studded with 2 whole cloves; ½ tsp pure vanilla extract; 4 lb (2 kg) pears, preferably Bartlett (Williams’); ¼ cup (2 fl oz/60 ml) fresh orange juice; 1½ cups (12 oz/375 g) sugar; 2 Tbsp fresh lemon juice; 4 lb (2 kg) pears, preferably Bartlett (Williams’)

Preparation info

Makes
6
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

This sweet spread, infused with a hint of cardamom, is smooth and delicate. The addition of orange juice and citrus zest tempers the sweetness of the pears. Spoon it on toasted brioche in the morning, or pair it with a tangy sheep’s milk cheese or a small wedge of blue cheese.

Ingredients

4 lb (2 kg) pears, preferably Bartlett (Williams’)
2 Tbsp

Vegan
Gluten-free

Method

Have ready hot, sterilized jars and their lids.

Quarter and core the pears. In a large nonreactive saucepan, combine the pears and the lemon juice and toss to coat. Add ½ cup (4