Fruit butters are made from fruit pulp and have a soft, spreadable texture. You can use pear and lemon butter on scones like I did, or with cold meats. Use on a cheese board for something different or as a substitute for chutney.
Dave and I are applying for a Visa to travel to the United Kingdom. It is not cost-effective to get one that is valid for longer than 6 months. We have two visits coming up, one in October and another in February. To that end we had to leave our Visa appointment as late as possible as the Visa is valid from when they place it into your passport. We have been through this process a few times already and last time they sent back a lot of our paperwork. I filed it for future use, and completely forgot about it. It was only after I made copies of all our previous Visas that I found the documents. They need to know each and every country we have visited for the past 10 years. This time there was a new requirement.
Today’s inspiration ♥ Recipe For Pear And Lemon Butter ♥ can be found on Lavender and Lime Click To Tweet
We have been asked to provide proof that a family member will be staying in South Africa while we are out of the country. So, I have to get a letter from my mom saying that they will be here from October to February and Dave has to get one from his son. Now, what proof is there of us coming back just because we have family members here? I find this totally ridiculous, and just a waste of paper. This year I have a folder with Big Ben on it. All the returned copies will be saved there for next time. If there is a next time! I didn’t think after my disastrous attempt at making apple butter there would ever be a next time. But challenged to make a fruit butter, and having learnt how fructose behaves, I made a pear and lemon butter. I am so glad that I did as I have mastered a new skill.
Click on the links for conversions and notes.
Pear And Lemon Butter
- 500 g pears
- 150 mls water
- 1 lemon, rind scrubbed
- 75 g coconut sugar
- 300 g fructose
- Place the pears and water into a sauce pan
- Add the juice of the lemon and then roughly chop up the peel
- Place the chopped peel into the pan and stir
- Bring to the boil over a medium to high temperature
- Reduce the temperature, cover the pan and simmer for an hour
- Use a potato masher to mash the fruit into a pulp
- Press the pulp through a chinois and weigh it *
- Place into a clean sauce pan and stir in the sugar and fructose
- Continue sturring over a low temperature until the sugar and fructose have dissolved
- Increase the temperature and bring to a boil
- Reduce the temperature and simmer for an hour, stirring occasionally
- When thickened to a creamy consistency transfer to warmed sterilized glass jars
- Secure the lid on the jar and leave to cool
- Refrigerate and use within 3 months of making
This is my submission to this month’s The Food In Jars Mastery Challenge
Inspiration published on Lavender and Lime September 15:
- 2016 – Mug Pizza Bianca
- 2014 – Whisky Sauce
- 2013 – The Man From Berlin
- 2012 – Taste Of Johannesburg Ticket Give Away
- 2011 – Clemengold Cake
- 2010 – Laksa Lemak