Pear Butter

I found this pear butter recipe in a Canadian Living magazine and decided to make ot because it was a small batch and the concept of fruit "butter" intrigues me.
This simple spread is the essence of pear. all of the additions to the butter the ginger, orange, the browned butter, all add to the complex, floral, caramel flavour of the pears. it takes a while to make but is rather hands off, and a great recipe for those who like pears.

Pear Butter

Dairy makes about 1 cup Time: 1-1/2 hours

Notes: brown butter gives this spread both caramel and nutty flavours, which pair exceptionally well with the bright pear flavour.

If using salted butter omit the salt.

• 2 lbs Bartlett pears (about 5), peeled, cored and thinly sliced
• ½ cup apple juice or apple cider
• 2 strips orange rind
• 1 tsp grated gingerroot
• ¼ cup unsalted butter
• 2 tablespoons honey
• pinch salt

1. In a large saucepan, bring pears, apple juice, orange rind and ginger to a boil over medium heat. Reduce heat and simmer, stirring often, until thickened, pears break down and almost no liquid remains, 45-60 minutes. Discard orange rind. Let cool.
2. In a small saucepan, melt butter over medium low heat; reduce heat and simmer until foaming and browned, 8-10 minutes. Let cool slightly, strain through a fine sieve into bolw to make 3 tbsp. let cool.
3. In a food processor, puree pear mixtureuntil smooth. Add browned butter, honet and salt: pulse to combine. Make ahead, refrigerate in an airtight container for up to 2 weeks.

From: Canadian Living Magazine September 2008