I came upon a cornucopia of pears through my CSA and decided to turn them into a light pear butter. Pears take on the loveliest velvety texture when baked and blended. It reminds me of the baby fruit purees I use to make for my children--yes, I would lick the leftovers. Since silkiness is provided by mother-nature, I just have to add the right complementary ingredients for my fruit spread. I chose maple syrup to provide some additional sweetness and richness, but the spices are really what makes this recipe special.
The batch will yield two jars. You can enjoy it as a spread or a nice change from applesauce. I used one jar for our morning toast and then turned the rest into a batch of delicious gluten-free pear muffins.
My kids loved them and immediately requested another batch.
Pear Butter Muffins (makes 12)
1/2 cup almond meal
1/2 cup millet flour
1 cup[ brown rice flour
1/2 teaspoon xantham gum
1/4 teaspoon salt
3 teaspoons baking powder
1/2 cup Sucanat (evaporated cane juice) or granulated sugar
1 cup Kefir or other liquid yogurt (buttermilk will work fine)
1/2 cup egg whites
2 tablespoons canola oil
1 teaspoon GF vanilla extract
6 tablespoons pear butter
1/4 cup walnut pieces
Preheat oven 375F.
oil a muffin pan.
Mix the first seven ingredients in a bowl.
Mix the next 4 ingredients (yogurt-vanilla extract) in a bowl.
Incorporate the wet ingredients into the dry ingredients and mix well.
Divide half the batter into the twelve muffin cups. Add 1/2 tablespoon of pear butter on top of each muffin. Then, top each dollop of pear butter with the remaining batter. Top each muffin with a sprinkle of walnut pieces and bake for 25-30 minutes or until nice and golden. Let cool for about 10 minutes before serving or transferring to a platter.
Similar recipes for you to enjoy:
Pumpkin Butter with Candied Ginger
Simple Fig Jam