This lovely spread is perfect with cheese, figs, and olives. Spread on crisp crackers or toasted baguette. The surprise pairing is seafood: top that baguette slice with Maple Apple Pear Butter, a grilled prawn, and crumbled goat cheese, and it’s a winner of an appetizer!
Tip
There are many variations you can use to flavour this delicious spread. Add a splash of champagne or pear vinegar along with some toasted, chopped walnuts just before serving for a hint of elegance.
Maple Apple Pear Butter
Ingredients
- 3 lbs (1.5 kg) ripe apples, any type
- 3 lbs (1.5 kg) ripe pears, any type
- 2 cinnamon sticks
- Peel from 1/2 lemon or orange
- 3 Tbsp (45 mL) pure maple syrup
- 1 Tbsp (15 mL) vanilla
- 1/8 tsp (0.5 mL) sea salt
- Apple cider vinegar (optional)
Nutrition
Per serving:
- calories18
- protein0g
- fat0g
- saturated fat0g
- trans fat0g
- carbohydrates5g
- sugars3g
- fibre1g
- sodium20mg
Directions
01
Thoroughly wash fruit and remove stems and core. Cut unpeeled fruit into wedges and place in slow cooker along with cinnamon sticks and lemon peel. Cover with lid and cook on High for 6 hours. There is enough liquid in fruit, so no added liquid is needed.
02
Remove cinnamon sticks and lemon peel. Using immersion blender, blend fruit until pureu0301ed. Alternatively, scoop fruit into food processor or high-speed blender and pureu0301e.
03
Return mixture to slow cooker and stir in syrup, vanilla, and salt. Prop lid ajar and continue to cook on Low for 4 more hours, or until fruit butter is thickened. Add a splash of apple cider vinegar, if you wish.
04
Cool and transfer butter to sterilized jars. Seal and refrigerate for up to 2 weeks or freeze for up to 4 months.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
