Sometimes I stumble onto something that makes me want to cook. Believe me, that's an unusual feeling for me. I'm not a girl who reads recipe books for fun or looks forward to stirring a pot of soup in the kitchen. But for some reason, an article in the Wall Street Journal about a California chef (originally from Britain) made me go to the pantry in search of canning jars. The now-famous cook's name is June Taylor, and she started her company by making English-style marmalades for friends in the US. Her business has expanded to include jellies, syrups, sauces, anything fruit based. I'm almost tempted to make her recipe for Pear Vanilla Butter...or order some marmalade from her
website. The link to the article is
here and the recipe is below.
Pear & Vanilla Butter
This recipe for vanilla-laced pear butter was adapted from one of Ms. Taylor's. It is easy to make at home, but you can also purchase it and other seasonal products at junetaylorjams.com.
Total Time: 1½ hours Makes: 2½ cups
2½ pounds Bartlett pears, cored and cut into 1-inch pieces
¼ cup apple juice
2 tablespoons orange juice
¼ cup freshly squeezed lemon juice
1½ tablespoons orange zest
1 cup sugar
½ vanilla bean, split and scraped
1. In a deep, wide pot over low heat, bring pears, juices and zest to a simmer, stirring frequently, until pears are just cooked through, 15-20 minutes. Set pot aside and let fruit cool to room temperature.
2. Pour pears and cooking liquid into a food processor and purée until completely smooth, like applesauce. Mix sugar and scraped vanilla seeds together in a small bowl.
3. Return purée to cleaned pot and stir in vanilla sugar. Set pot over low heat and, while stirring frequently, bring to a gentle simmer. Cook until butter is thick, dark and dense, about 45 minutes.
4. Pour hot pear butter into jars, secure lids and place on a rack to cool. Store in refrigerator and consume within two weeks.
