Saffron Pear Butter
- Details
Buttery and sweet, simple yet exotic, this saffron pear butter is wonderful on so many levels! With only a handful of ingredients and a straightforward process, you can make a jar to have on hand or ramp up production and gift small jars as at the holidays or any time of year. We like to make big batches in the fall at pear harvest time and enjoy it on toast, biscuits, pound cake or as a sweet bite on a cheese board.
Saffron Pear Butter
Ingredients
- 3 lbs ripe pears, peeled & cored
- 1-1/2 cups sugar
- 1 grams saffron
- 1 teaspoon kosher salt
- 1 bottle of Riesling white wine
- 4 tablespoons butter
Instructions
- In a medium pot, add chopped pears, sugar, saffron and Riesling. Let simmer for 40 minutes, or until the wine has almost evaporated, leaving a thick syrup at the bottom of the pan.
- Pour mixture into a blender, add the butter and blend until smooth.
- Let cool, transfer into jars with tight-fitting lids and store in the refrigerator for up to one month.
- Delicious spread on toast, biscuits, between layers of cake or mixed with yogurt.
Notes
Makes approximately 1 quart.
Saffron Pumpkin Crème Brûlée
There’s no shortage of pumpkin pairings these days, and the beloved spicing tends to be loud and proud. But why not switch it up? Winter is long and there are pumpkins aplenty. For a mellow …
Pink Peppercorn and Ginger Poached Pears
Here’s a show-stopping dessert from from My Two Souths and Chef Asha Gomez. Based on her love of pears here in the US, this gorgeous Pink Peppercorn and Ginger Poached Pears recipe had us eagerly awaiting …
Down South Goat Biryani
From My Two Souths and Chef Asha Gomez, we get this stunning recipe for Down South Goat Biryani. With her love of Deep-South cooking as well as her southern Indian roots, this recipe is sure to …
Chef Andrea’s Cardamom and Olive Oil Cake
Recently, Holly admitted her powerlessness over the char grilled prawns at the West Edge’s favorite eatery, Lecosho. She recommended following the dish with this fantastic cardamom olive oil cake for dessert, and my ears perked …
Saffron Apricots
The February 2017 Cookbook Club Meet & Eat featured “a modern way to cook” by Anna Jones. It’s a wonderful cookbook that shows how you can still prepare healthy, nourishing vegetarian food, even if you have time …
Leave a Comment