It is fall and that means two of my favorite fruits are in season: apples and pears. And early fall is best to me, because that is when honey crisp apples are available in our local orchards. My daughter, Emily, needed a break from the college grind, so I picked her up, we went for a hike in White Clay Creek State Park and then to Milburn Orchards for some honey crisps, bartlett pears and apple cider.
I have already told you how I love my slow cooker; so when I saw a recipe for slow cooker spiced apple and pear butter by Kelsey Nixon, I just had to try it. I just love the warm spices in it. I have adapted it here to my taste and procedure preferences.
Enjoy the apple-pear butter on some fresh, warm bread. We especially enjoyed it on the raisin challah during Rosh Hashanah.
Apple-Pear Butter in the Slow Cooker
5 Honey Crisp apples (from Milburn Orchards)
6 Bartlett pears (from Milburn Orchards)
3/4 cup light brown sugar
1/2 cup Honey Crisp apple cider (from Milburn Orchards)
1/4 cup molasses
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp kosher salt
6 inches of cinnamon sticks (broken)
Peel the apples and pears and cut into chunks that will fit into the food processor.
Using the grater blade, process the fruit in batches and place in the slow cooker.
Ad the brown sugar, apple cider, molasses, allspice, cloves, salt and cinnamon sticks.
Stir lightly to mix the spices through.
Cover and cook 4 to 6 hours on high.
Uncover the slow cooker and remove the cinnamon sticks, reserve them. Using an immersion blender, process the fruit until smooth.
Return the cinnamon sticks to the slow cooker. Continue cooking, uncovered, on high for 4 hours, stirring every now and then if you’d like, until thick and spreadable. Warning, it is really tempting to sit there and eat it all with a spoon at any point during this cooking – it is a warm, spicy, apple saucy goodness. But be patient, the apple-pear butter is worth the wait. If, after 4 hours it still does not seem thick enough, stir and continue cooking on high for 30 minute intervals until it reaches the consistency you want.
Allow to cool. Transfer into airtight containers and refrigerate up to 2 weeks or freeze up to 3 months.
Makes at least 4 cups.