This week-end was all about cooking preserves, so many recipes of things in jars to come! Here is a teaser picture.
First recipe : Vanilla and Ginger Pear Butter.
Not quite jam, not quite compote, but incredibly delicious and easy to do.
The vanilla and ginger make a great aroma as it cooks, and taste even better than is smells. You can add more ginger if you want, just taste as you go.
14 lbs of pears
1 /1/3 cup of sugar
2 vanilla beans (I used Mexican vanilla)
2 tea spoons freshly grated ginger
1/4 tea spoon kosher salt
Juice of 2 lemons
1. Peel and cut the pear into rough dice. Cut the vanilla bean in two. Put the pears in a large soup pot with the juice of the lemons, salt, sugar, vanilla and ginger.
2. Cook at medium heat until the pears start to render juice and to soften. Turn the heat down a bit and simmer until the pears are tender enough to be crushed by a wooden spoon.
3. Remove the vanilla beans. Mash the pears with a potato masher or blend with a stick blender until no chunks are left. Simmer until you reach a nice thick texture.
4. Pour into sterile jars, seal and process for 10 minutes.