the secret to this recipe is caramelizing the sugar before the pears are added. caramel+ pear butter? TOGETHER?! it's EASY to make, uses few ingredients and makes a fantastic gift. grandma stroup would be proud i'm keeping this baby alive.
|Wash the 15 bartlett pears but do not peel or core them; slice pears into a heavy saucepan (at least 5-quart size). Add 2c. water, cover and cook until tender (about 30 minutes).|
|Remove from heat and press the pears through a colander or a food mill. Measure the pear pulp (you should have about 8 cups) and return to the pan. Dump the excess skin and big bits of pear that don't go through the colander.|