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.
Katherine Sacks is a Berlin-based freelance writer and recipe developer specializing in travel, food, lifestyle, and health topics. A graduate of Drexel University’s culinary arts department and Northwestern University’s Medill School of Journalism, Katherine combines seven years of restaurant experience with her reporting and editing background. Her work has appeared in Chicago magazine, the Chicago-Sun Times, and FoodandWine.com, among other publications. She also contributes to culinary trade publication StarChefs.com, Forbes Travel Guide, and Snooth Eats, and blogs at LaVitaCucinare.com.