SLOW COOKER PEAR BUTTER RECIPES

Steps:

• Place spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. In a 5- or 6-qt. slow cooker, toss remaining ingredients. Add spice bag, covering with pears., Cook, covered, on low 5-6 hours or until pears are tender. Remove spice bag., Puree pear mixture using an immersion blender. Or, cool slightly and puree mixture in a blender in batches; return to slow cooker., Cook, uncovered, on high 1-2 hours or until mixture is thickened to desired consistency, stirring occasionally. Store cooled pear butter in an airtight container in the refrigerator up to 1 week.
  Freeze option: Freeze cooled pear butter in freezer containers up to 3 months. Liquids expand as they freeze, so leave extra room at the top of the freezer container. To use, thaw in refrigerator.

Steps:

• Cut the fruit into large chunks. Process the apples and pears in a food processor, working in batches, until finely grated. Transfer the fruit to the slow cooker.
• Sprinkle in the brown sugar, apple juice, molasses, allspice, cloves and salt, and add the cinnamon sticks. Cover and cook 4 to 6 hours on high heat.
• Remove the lid and reserve the cinnamon sticks. Carefully return the fruit, in batches, to the food processor and process until smooth. Transfer the processed fruit back to the slow cooker along with the cinnamon sticks. Continue cooking on high until thick and spreadable, another 2 to 4 hours. Allow the mixture to cool before transferring to sealed airtight containers.
• Refrigerate up to 2 weeks or freeze up to 3 months.