Adapted from www.bakepedia.com
Makes: Makes about 1-¾ cups
- 3 pounds pears, peeled, cored, and cut into chunks
- ½ cup water
- ½ cup pure maple syrup plus more if necessary
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (corn and alcohol free)
- Peel pears and cut into chunks
- Place the pears and water in a large, heavy pot. Bring to a boil. Lower the heat to a simmer, cover and simmer until the pears are very soft, about 30 minutes. Puree in a blender and return to the pot.
- Add the maple syrup and salt and cook at a bare simmer, stirring once in a while to make sure the apple butter isn’t burning. Taste as it cooks. If it is too tart, stir in a little more maple syrup. If it is too sweet you can add a little unsweetened apple sauce to it. Continue to cook until the mixture is thick and dark, 2 to 2 ½ hours. Stir in vanilla.
- Transfer the apple butter to a glass jar or two and store in the refrigerator for up to 3 weeks.