The roasting adds a nice deep caramel flavor, and the natural pectins in the skin and seeds help thicken the butter to a creamy consistency.
By Katherine Sacks
- 3 pounds pears, quartered
- ½ cup pear or apple cider
- ½ cup brown sugar
- ¼ lemon, juiced
- 1 small piece ginger
- ½ teaspoon cinnamon
- 2 tablespoons unsalted butter, cubed
- ¼ cup bourbon
- ¼ teaspoon salt
- Preheat the oven to 350°F. Place the pear pieces in a large roasting pan and cover with the cider, brown sugar, and lemon juice.
- Grate the ginger over the pan, sprinkle with cinnamon, and dot with butter.
- Roast until the pears are soft to the touch, about 2 hours.
- When soft, remove pears from the oven and use a potato masher or heavy spoon to mash into a puree.
- Run the mixture through a food mill or push through a fine chinois to remove the seeds, core, and stems.
- Transfer to a pot, stir in the bourbon and salt, and bring to a boil.
- Adjust seasoning with sugar and cinnamon and cook until desired consistency is reached.
- Process in canning jars or cool and store in an air-tight container in the refrigerator for up to one week or in the freezer.