Maple Pear Butter
Pancakes / Recipes with Maple Syrup / Spread
Metric
Imperial
Ingredients
- 4 ripe Bartlett or Anjou pears, unpeeled, cubed
- 1 tbsp lemon juice
- 2 tbsp unsalted or semi-salted butter
- 1/4 cup maple syrup, preferably amber syrup for its rich flavour
Method
- Add all ingredients to a saucepan. Cook over medium-low heat for about 30 minutes, until the pears begin to soften. Have the lid on but stir at regular intervals.
- Transfer to a blender and purée to a smooth texture. If desired, push the mixture through a sieve, pressing with a ladle to extract as much as possible.
YIELD: About 300 ml (1 1/4 cup)
KEEPS FOR: 10 days in the fridge or 3 months in the freezer.
Serve with a cheese board or on waffles, pancakes, or French toast.
The Quebec Maple Syrup Producers is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
