Hello lovelies, I must have spent a week cutting up pounds and pounds of fruit to make this yummy apple-pear butter. I think 60 lbs of fruit were transformed into about ten jars of butter. Maybe more. This recipe has no preservatives and that's not a bad thing, just something to keep in mind!
Some of you received a jar (the rest of you will have to make your own, ha! or say "pretty please"). I thought I'd share with you some ideas beyond toast or the great English muffin!We've been making roll up apple-pear butter rolls. I said 'we' because it was so easy even a kitchen challenged husband could do it! Scrumdilly-do! also has a delicious recipe for pumpkin butter that is very tasty and comes together quickly. The mini rolls in the picture are made with the pumpkin butter.
Last night I decided I wanted something dessert-y and fast. Enter the Apple-Pear Butter Tart with Graham Cracker Crust.
Recipe for the graham cracker crust (vegan!only 3 ingredients!) from the Veganomicon, so I guess that makes it the cookbook for February. I smooshed some crust into the wells of my handy dandy Babycakes maker, dropped in a spoonful of apple-pear butter. 8 minutes later I had these tasty tarts. I sprinkled a little dark brown sugar on top for good measure.
If you don't have a babycakes maker just use a muffin tin, preferred pie crust, and set your oven at 350 and bake per your crusts instructions. I ended up with nine tarts with my particular crust recipe. Enjoy!