And on a crispy fall morning, I love biting into a warm buttery piece of toast slathered in Caramel Pear Butter. Yum, Yum!
Caramel Pear Butter (adapted from Isn't Everything in the Kitchen Trial and Error)
3 tablespoons apple juice
4 ½ tablespoons fresh lemon juice, divided
5 pounds pears, peeled, cored and cut into chunks
1 ¼ cup brown sugar
¾ teaspoon nutmeg
½ teaspoon kosher salt
1. Combine apple juice and 3 tablespoons lemon juice in a large pot. Add pears and toss to keep pears from turning brown.
2.Cook over medium heat until pears start to boil, about 15 minutes. Reduce heat to low, cover and cook about 20 minutes or until pears are tender. Stir every 5 minutes making pears do not scorch.
3.With a potato masher, mash pears leaving some chunks of pear.
4.Add remaining lemon juice and remaining ingredients. Stir to combine. Bring to a boil and stir to ensure sugar has dissolved. Reduce heat to low and simmer until thickened about an hour. Ladle into prepared jars, rings and lids.