Every year during the winter time, I am always surprised at how quickly the year has passed. It really is true what they say, time passes much faster the older you get. I am truly enjoying fall this year (despite the 85 degree weather in Los Angeles) because of the loads of apples, pumpkin, squash and persimmons I’ve been incorporating into my meals. Notice, this is my fifth recipe on fall produce this month! I’m not stopping yet. Today’s special treat is a homemade apple pear maple butter. I love spreading this butter on a slice of toast or making a good ole’ peanut butter and apple pear maple butter sandwich. So good, I can spread this on almost anything!



Apple Pear Maple Butter
Yields: about 3 cups
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Total Time
2 hr
Total Time
2 hr
1443 calories
369 g
0 g
3 g
5 g
0 g
1786 g
646 g
296 g
0 g
1 g
Nutrition Facts
Serving Size
1786g
Amount Per Serving
Calories 1443
Calories from Fat 21
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 646mg
27%
Total Carbohydrates 369g
123%
Dietary Fiber 39g
157%
Sugars 296g
Protein 5g
Vitamin A
11%
Vitamin C
110%
Calcium
28%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 pounds fuji, mcintosh or braeburn apples
  2. 1 1/2 pounds bartlett pears
  3. 1 cup apple cider
  4. 1 tsp cinnamon, ground
  5. 1/2 cup maple syrup
  6. 1/3 cup brown sugar
  7. 1/4 tsp salt
  8. 1 tbsp lemon juice
  9. 1 tbsp vanilla extract
Instructions
  1. Peel and core apples and pears, discarding seeds. Cut into small chunks. Place in a medium sauce pot and bring to a boil over medium heat, uncovered. Cook until the apples and pears have softened, about 20 minutes.
  2. Puree fruit until smooth using food mill or blender. Transfer back into the sauce pot and add remaining ingredients from apple cider - vanilla extract. Simmer over medium-low heat, stirring occasionally. Continue to cook for 45 minutes - 1 hour or until the sauce has thickened and become almost like a paste. Remove from heat and cool. Store in sterilized canning jars.
beta
calories
1443
fat
3g
protein
5g
carbs
369g
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**Helpful tips and common mistakes

Apple pear maple butter is similar to jam in that you’re cooking down fruit with sugar and a little acid. In this instance, it takes a bit longer because you are cooking down the fruit first than adding the spices.


Now here comes the question. Does it really matter whether you cook the apples first than add the spices or cook everything all together? It was time to find out.

I cut my fruit into small pieces to help it break down faster. I combined all ingredients in a large sauce pot and brought it to a boil over medium heat, uncovered. Once it reached a boil, the heat was reduced to medium-low and continued to cook for about an hour.

At this point, the fruit had caramelized, yet it still was chunky, not yet butter. I simply transferred the fruit into a blender and pureed until smooth.

Voila! Apple pear maple butter! In my opinion, the butter tasted the same prepared either way, so whatever makes your life easier, I say go with that method!

Now time to add this amazing apple pear maple butter on everything…oatmeal…yogurt…muffins…mmm…

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles