Recipe - Pear Butter With Cardamom And Cinnamon

5 pound Ripe pears; peeled, cored,
cut into 1inch pieces
1 1/3 cup Johannisberg Riesling wine
1/3 cup Fresh lemon juice
1 One fourth cup Sugar
1 One fourth teaspoon Ground cinnamon
1 teaspoon Ground cardamom

Use on your favorite toast for breakfast or spoon over vanilla ice cream
for dessert.

Combine pears, wine and lemon juice in heavy large Dutch oven. Bring to
boil. Reduce heat to mediumlow; cover and simmer until pears are tender,
occasionally stirring and pushing pears into liquid to submerge, about 20
minutes.

Working in batches, transfer mixture to processor; puree. Return to same
pot. Add sugar, cinnamon and cardamom. Simmer over low heat until mixture
thickens and mounds slightly on spoon, stirring often and partially
covering if mixture splatters, about 2 hours. Transfer hot pear butter to
clean jars. Cover and cool. Refrigerate. (Can be made 2 weeks ahead. Keep
refrigerated.)
Makes about 3 2/3 cups

Bon Appetit =46ebruary 1996
Posted to recipeludigest Volume 01 Number 539 by EYESOPEN@IX.NETCOM.COM
(linda/tennessee) on Jan 16, 1998