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Sherry-Pear Butter

Photo: Jennifer Causey
Yield

Serves 16 (serving size: 3 tbsp.)

Ingredients

  • 3 pounds ripe Bartlett or Anjou pears
  • 1 cup dry sherry
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon

Nutrition Information

  • calories 61
  • fat 0.1 g
  • satfat 0 g
  • monofat 0.1 g
  • polyfat 0.0 g
  • protein 0 g
  • carbohydrate 14 g
  • fiber 1.3 g
  • cholesterol 0 mg
  • iron 0 mg
  • sodium 31 mg
  • calcium 11 mg
  • sugars 9 g
  • Est. Added Sugars 2 g

How to Make It

  1. Peel, core, and chop pears. Place in a Dutch oven with sherry, maple syrup, lemon juice, and salt; bring to a boil. Reduce heat, and simmer 1 hour or until almost all liquid evaporates. Place in a food processor; process until smooth. Stir in cinnamon.