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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 25.5
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.5 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 0.1 g

View full nutritional breakdown of Apple Pear Butter calories by ingredient
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Apple Pear Butter

Submitted by: SHELBSYD
Apple Pear Butter

Introduction

I love the fall and I love apple and pear butter. I got this recipe from Whole Foods, I just tweaked it a bit, just by adding lemon juice to keep the fruit from browning. The consistency is like apple sauce. It would go great with pork, chicken with mashed potatoes on the side. I'm using this to put in my yogurt, pancakes, ice cream and oatmeal. I love the fall and I love apple and pear butter. I got this recipe from Whole Foods, I just tweaked it a bit, just by adding lemon juice to keep the fruit from browning. The consistency is like apple sauce. It would go great with pork, chicken with mashed potatoes on the side. I'm using this to put in my yogurt, pancakes, ice cream and oatmeal.
Number of Servings: 28

Ingredients

    2 pounds mixed organic apples such as Fuji, Gala and Honeycrisp, peeled and cored (5med. apples)

    1 pound organic Bartlett pears, peeled and cored (4 pears)

    1/2 Lemon - Juice only or about 2 Tbsp. of lemon juice

    1/2 cup organic apple juice or cider, or water

    1/2 teaspoon Cinnamon Or Pumpkin Spice

    1/4 teaspoon ground ginger

    2 tablespoons Maple Syrup

Directions

Cut apples and pears into 1-inch chunks. Place in a medium saucepan with juice, cinnamon and ginger. Bring to a boil over medium-high heat.

Reduce heat to medium-low and simmer until fruit is very soft, about 30 minutes. (if you cut fruit smaller, it will cook in about 20 minutes)

Stir in maple syrup and continue to simmer until very thick, about 1 hour, stirring occasionally.

During the last 15 minutes, stir more frequently to prevent sticking and burning. Mash with a fork or, for a smoother consistency, puree in a food processor. Serve warm or store refrigerated for up to 1 week.

I used a hand blender to puree it down.

Makes a smidge over 3 1/2 cups - serving size is for 2 Tbsp. (56 tbsp.total / by 2 = 28 two Tbsp. servings)

Serving Size: 28 - 2 Tbsp. servings

Number of Servings: 28

Recipe submitted by SparkPeople user SHELBSYD.






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