Pear butter



1 kg pears

1/3 cup water

2 tsp vanilla extract

Juice of 2 mandarin + zest of one

2 tbsp coconut sugar


Peel, core and chop the pear into chunks and add to a slow cooker with the rest of the ingredients. Cook on high setting for approx. 3 hours depending on the ripeness of the pears. Once the pears are cooked and there is minimal liquid left, using a slotted spoon remove the pears from the crock pot (leaving behind any remaining liquid) and either put through a mouli or blend in a food processor until smooth

The pears should be nice and thick (it will thicken a little more once cooled but not much). Place into a sterilised jar and allow to cool before storing in the fridge for up to a week or freeze until needed.

Can be used as a spread on bread, scones, cakes, pancakes etc

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