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makes 3 cups

• 2 Tbsp. butter

• 3 lbs. Asian Pears, peeled, cored & cubed (or pear of choice)

• 1/4 cup Turbinado sugar

• 2 cinnamon sticks

• 2 star anise

• 3 cardamon pods

• 1/4 tsp. freshly ground nutmeg

• 1/8 tsp. salt

• zest & juice of two lemons (about 1/4 cup)

• 1 cup apple cider (unfiltered apple juice)

Brown butter in a medium size sauce pot, saute cubed pears until caramelized & golden in spots. Add remaining ingredients, cover & simmer over low heat for 1 hour or until very tender. Remove lid, stir & continue to cook until most of the liquid has evaporated stirring occasionally. This should take another 30 minutes or so. Cool & put through a sieve. Serve over scones or toast. Delicious on fresh scones, french toast or pancakes. Refrigerate remaining pear butter & use within 5 days.

Chef Notes: These mini Ball Jars make for lovely gifting of your scratch made pear butter!