It seldom snows here-years go by without a flake.  The sight of a few tiny flakes dancing in the air causes little feet to run to the kitchen, looking for a carrot or two for the nose of the snowman they hope to make.  They wait, their own noses pressed to the window, willing the snow to fall.  Usually, those hopes are dashed when the flakes melt before they make it to the pavement.  But Friday, the snow fell.   Not a lot, but enough to make little hearts sing and snowmen to appear and to cause a three mile commute to take 40 minutes.  As displaced Yankees, we are always in awe of the way southerners drive in the snow and the havoc they cause.


This weekend we made pear butter in a slow cooker.  We found a few recipes and worked the time frame around what was plausible for us.  This process took a while.  We were slow-minded in figuring out this slow cooking concept.   8 hours covered and off, 10-12 hours covered on low, 2 – 8 hours on and uncovered.  The math was excruciating.   Were we going to have to get up at 2AM to make this “easier” recipe?  We finally figure that out and then had to adapt our recipe to the time frame.


We were a little off on the time frame but pear butter in the slowcooker was exactly what we were striving for the first time.  It’s perfect and we say that with no reservations.  So here’s the recipe and some pictures of the snow.  You can make the pear butter without canning it.  It will last for up to a month in the fridge.



  • 4 lbs pears – we used organic red and bosc pears – cored, unpeeled, cut in to 1-2″ chunks
  • 1 cup sugar
  • 1/2 cup white wine
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 vanilla bean
  • 1/8 tsp. cardamom
  • 4 orange slices
  • 1 lemon slice
  • 1 tbls lemon juice

In the morning, place pears, sugar and lemon juice in slowcooker.  Gently mix to combine.  Cover and leave on the counter all day.  That evening add wine, orange slices and lemon slice to pear mixture.  Put spices into a spice sack and add to the pear mixture (using a spice sack makes it easier to find the vanilla bean and cinnamon stick in the cooked pears).  Cover the slowcooker and turn it on low.  We cooked the pears for 12 hours.   Remove orange and lemon slices and the spice sack from the pears.  Using an immersion blender, puree to desired consistency.  Leaving the slowcooker uncovered, cook for 2-4 hours to desired consistency.  The actual work time is less than an hour.  The slowcooker is doing all the work.  And it did a good job.


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  1. pear butter and not having to can it — that is a good thing for me

  2. TBM says:

    I’m glad you got some snow. We’ve had some in London which cheered me up. After living in Boston for so many years I’m used to big snowstorms that shut down a city. I was surprised here how some people freaked out about a little snow. I’m not talking about the places that had to deal with more than an inch. Some parts of England were hit hard and I feel for those. But for all the workers who took a day off because there was a sprinkling of snow on the ground makes me smile. However, if was working in an office, I may have used the snow excuse as well.

  3. the last snow we had, there were 378 accidents in less than an hour with no injuries. both of us come from places where it takes 3 feet to get a snow day so if we can, we walk.

  4. likeitiz says:

    My mouth was watering while reading the description of the procedure alone!

  5. Looks amazing and I have pear trees! I am saving this recipe for next fall, many thanks to you both.

  6. let us know how it turns out. we’re making another batch soon so we can pass some out and get some feedback.

  7. WordsFallFromMyEyes says:

    I love it when people post a recipe. I know, I know you can always google one, but I love home made ones, from someone’s home.

    Great post 🙂

  8. Cynthia says:

    I can imagine the wonderful scents filling the kitchen. 😉

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