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Makecheft

from makeshift to ad hoc
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PEAR BUTTER

November 13, 2014

My hope in starting this blog was that it would inspire (slash force) myself to cook more often and I am happy to say that this, in combination with launching my new catering business has put me in the kitchen for more hours than I am out of it. I couldn't be more pleased. They say practice makes perfect and though I am thousands of hours away from perfect, I am finding it easier to improvise and explore instead of simply imitating. This is an exciting step for me - to reach for The Flavor Bible when planning dinner instead of a measured out recipe. As I gain confidence and repertoire I am also seeking a bit of the unknown and canning is what I chose to tackle this week. 

I started off slow with a simple fruit butter. It can be made with pears, apples, peaches... etc. I was excited by the flexibility I had to play with flavor pairings. I picked out a few spices and got rolling. 

  • 8 pears
  • 1 cup honey
  • cinnamon
  • allspice
  • ground cloves
  • lemon to taste if needed

This recipe is best made on a lazy Sunday as it really takes very little effort but substantial time to cook down. 

Slice pears into cubes and place into a thick bottomed pot. Add water to coat the bottom of the pot in about and inch of water. Heat on stove top until pear cubes are soft. In a cuisinart or with an immersion blender, blend pears and water until smooth. Return to heat and add honey, cinnamon, allspice and cloves to taste. I used a little less than a teaspoon of each. Boil the liquid down for about 3 hours, stirring occasionally.  Taste. Adjust flavors. If needed, add a squeeze of lemon juice for tartness. When thick, let cool and can. 

In Canning, Snack, Side
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I have recently started a catering company here, in the Bay Area. Shoot me a message if you are interested.

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