Thursday, 24 September 2009

Pear and Vanilla Butter (jam)

I can't believe i waited so long to talk about this!
As mentioned before: i love Lemons and i love Vanilla - 2 of my all time favourite flavours. Lemons i eat continually in many formats - but vanilla seemed relegated to 'dairy products'.... sloppy yogurts and custard style desserts... why? Joy when i saw THIS in my favourite recipe book....
2lb pears ** 3 lemons **1 vanilla pod split ** 650g sugar ** 300ml water....
Perfect for the smell and taste of vanilla without having a sanitised pudd.


Pears: peeled, chopped and put in a large pan with the water, juice of the lemons, a split vanilla pod. Bring to the boil - then reduce, cover and simmer for 15 minutes or so.
Uncover and cook for a further 20 mins.
Remove the pod - then scrape through all the seeds and pop them in the mixture. Discard the pod now.
Blend / puree / push through a sieve - back into the pan.
ADD 275g of sugar for every 600ml of liquid you have. You'll need to measure this in a jug really.
Dissolve the sugar slowly over a low heat - then boil for 15mins. Until it has really thickens. If you drop a small dollop onto a dish, it should 'hold its shape'.
pretty pretty light orange shade with those fantastic vanilla seeds in.
It is so delicate and great for vanilla fans.

Serve on: Toast, CROISSANTS!, scones, pancakes, bagels, waffles, home made bread rolls... it is probably too soft a flavour to use in a cake but it's worth a try?
Great recipe x

4 comments:

LissyLou said...

that sounds delicious - i must try x

Petit Filoux said...

Oh my goodness this recipe does sound amazing! can't wait to get soem pears from my boyfriend's parents' garden to try it out! how long do you reckon you can keep it for though?

That Crafty Fish! said...

... good question!! Only 3 months unopened and stored but once open, keep it in the fridge. i have a pot in the fridge that has been open a 3 weeks now and is still good. It is really good.

Petit Filoux said...

thanks for the info - really can't wait to try it! cheers for sharing the recipe!