I found some Allspice I didn't realize I had in the back of the spice cabinet when I was tidying up after all the cooking in December. When I decided to do Pear Butter as a pizza sauce (see prosciutto et brie pizza for one with apple butter) I was thrilled to find out that most recipes used the spice. I was also happy to see that the concept is just like making applesauce and reducing it into something thick and spreadable. I can do that.
I can't believe I spent an hour on 1/3 C of sauce, but the large-batch recipes put the purée in a slow cooker for 12 hours, so I guess it's not too bad. It was exactly how much I needed for the pizzas, so none of it went to waste. And that's the best kind of recipe.
1 large or 2 small bartlett pears (about 3/4 lb)
1 TB honey
1/2 tsp orange zest
1. If using a blender or food processor, peel and core the pear. For a food mill, just cut it in chunks.
2. Place in a small saucepan with just enough water to cover. Bring to a boil, lower heat to a simmer, and cook until pear is very tender, about 10 minutes. Drain.
3. Either run through the blender or press through a food mill on the fine or medium setting, depending on what texture you want. Return mash to pot and add spice, zest, and honey.
Note: This is not a canning recipe. It is a small batch intended to be used within a few days or frozen.
Makes about 1/3 C
Difficulty rating :)
Oh, and this is the pizza I used it on (before baking): buckwheat crust, pear butter, balsamic onions, wilted spinach, beets, brie, and walnuts. Yes, beets. Sweet and tangy both go well with brie.