Try this Pear Butter with Cardamom and Cinnamon recipe, or contribute your own.Suggest a better description
Use on your favorite toast for breakfast or spoon over vanilla ice cream for dessert. Combine pears, wine and lemon juice in heavy large Dutch oven. Bring to boil. Reduce heat to medium-low; cover and simmer until pears are tender, occasionally stirring and pushing pears into liquid to submerge, about 20 minutes. Working in batches, transfer mixture to processor; puree. Return to same pot. Add sugar, cinnamon and cardamom. Simmer over low heat until mixture thickens and mounds slightly on spoon, stirring often and partially covering if mixture splatters, about 2 hours. Transfer hot pear butter to clean jars. Cover and cool. Refrigerate. (Can be made 2 weeks ahead. Keep refrigerated.) Makes about 3 2/3 cups Bon Appetit =46ebruary 1996 Posted to recipelu-digest Volume 01 Number 539 by EYESOPEN@IX.NETCOM.COM (linda/tennessee) on Jan 16, 1998
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|Serving Size: 1 Serving (3137g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.7mg||0 %|
|Potassium 187.6mg||5 %|
|Total Carbohydrate 763.4g||225 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 760.8g|
|Protein 0.7g||1 %|
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Calories per serving: 2944
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