Pear Butter

Rseno, or Vin cuit, is a second cousin to our apple butter, only it is made with pears. It is, according to two different sources, a very ancient preparation of pears cooked in cider, which, as we have seen earlier, is made of half pear and half apple juice in the Savoie. On Savoie farms around the lower Arve valley this would cook in huge quantities and over a very long period of time using exclusively the natural sugar of the pears and cider. I have adapted the recipe to our