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Pear Spread
This spread is sweet, fruity and lightly fragranced with orange zest and nutmeg. It's perfect spread on toast, fresh bread or even alongside chicken or pork. It's a great way of making use of pears when in-season.
Ingredients
Serves: 32
- 1.8kg medium pears, quartered and cored
- 400g sugar
- 1 teaspoon grated orange zest
- 1/4 teaspoon ground nutmeg
- 4 tablespoons orange juice
Method
Prep:15min ›
Cook:1hr20min ›
Ready in:1hr35min
- Place pears into a large pot over medium heat and add just enough water to cover the bottom of the pot and keep them from sticking, about 125ml. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill and measure out 2 litres of the pulp.
- Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.
- Ladle the pear spread into hot sterile jars, leaving 5mm of headspace. Remove air bubbles by sliding a metal spatula around where the pear spread touches the glass. Wipe jar rims clean and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 2.5cm.
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Reviews & ratings
Average global rating:
(82)
Reviews in English (70)
Doesn't look very appetising (it's brown) and quite runny. Made use of a bag of pears though. Different. - 23 Nov 2012
This is a long one…The recipe makes a good pear butter but needs some tweaking. 1) I used 6-1/2 lbs. of fairly large pears and came up with exactly 2 qts. of pulp. 2) The cook time is way off--to get it thick enough to consider butter and give it a nice color it has to be cooked for at least 2-3/4 hours. 3) The orange flavor is a bit much. Next time I’ll cut the juice down a bit(not the zest as it looks pretty in the jar). I’ll also put it in the crockpot on low overnight (8 or more hours) next time so I don’t have to hover over the stove stirring for hours on end. A note about checking for doneness: Don’t go by the cooking time, drop a little on a plate and if watery liquid seeps out around the edges it needs to cook longer. Oh, and I got 7 half-pint jars (3-1/2 pints instead of the 2 pints stated). - 25 Oct 2004 (Review from Allrecipes US | Canada)
EASY RECIPE!!! I cooked mine in the crock pot just add everything in the crockpot and cook till tender. Then blend and process in hot water bath for 10 minutes ENJOY - 04 Jun 2008 (Review from Allrecipes US | Canada)