Ginger Cardamom Pear Butter
- 1 cup sugar
- 1 teaspoon ground cardamom
- ¼ teaspoon salt
- 4 cups coarsely chopped peeled Bartlett pear (about 2 1/2 pounds)
- 2 teaspoons fresh lemon juice
- 2 teaspoons minced peeled fresh ginger
Place pears in a blender or food processor; process until smooth. Combine pear puree, sugar, and remaining ingredients in a medium sauté pan over medium heat; bring to a simmer, stirring occasionally. Cook 3 hours or until mixture is thick.