Caramel-Pear Butter


  • 3 cups (packed) golden brown sugar
  • 7 pounds ripe Bartlett pears
  • 6 tablespoons fresh lemon juice, divided
  • ¼ cup apple juice
  • ¾ teaspoon coarse kosher salt
  • 1 teaspoon freshly ground nutmeg

1. Combine apple juice and 4 tablespoons lemon juice in heavy large deep pot. Peel, core, and cut pears, 1 at a time, into 1/2- to 3/4-inch pieces; mix pears into juice mixture in pot as soon as pears are cut, to prevent browning. Cook over medium heat until pears release enough juice for mixture...

View full recipe at SpringPad


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