Prep time: 30 minutes
Cook time: 2 3/4 hours
Makes 3 half-pint jars
Recipe from The New York Times.
3 pounds soft, ripe pears such as Bartlett or Anjou, coarsely chopped with peel and core (10 cups)
2 pounds apples, coarsely chopped with peel and core (8 cups)
1/2 cup brandy
1 cup light brown sugar
2 tablespoons lemon juice
1/2 teaspoon ground cardamom
Pinch fine sea salt
1 teaspoon vanilla extract
In a large pot, combine pears, apples, 3 cups water and brandy. Bring to a boil and cook over high heat until fruit is very soft and falling apart, 30 to 45 minutes.
Run mixture through the fine mesh of a food mill to remove seeds and skin. Return purée to pot and stir in sugar, lemon juice, cardamom and salt. Simmer over low heat, stirring often to prevent scorching at the bottom of the pot, until butter is thick, jammy, sticky to the touch and chestnut-colored, about 2 hours or longer.
Stir in vanilla.
Let the fruit butter cool, then store in jars in refrigerator or freezer.
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