Champagne Pear Butter

Ingredients

• 20 yellow bartlet pears (peel, core, and cut into a small dice)
• 4 cups white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon pure vanilla extract
• 1 tablespoon cornstarch
• 1 cup champagne

Directions

1. 1

   Place diced pears into slow cooker. In mixing bowl, combine sugar, cornstarch, spices, vanilla, and champagne, stirring to dissolve slightly. Pour mixture over pears, cover, and cook on high 2 hours, stirring occasionally until syrup starts to form. Turn to low setting and cook approximately 6-8 hours.

2. 2

   Ladle into blender in small batches, blending until smooth and pouring out into bowl, repeating until all the pears have been processed and you have bowl full of fruit butter. I then ladle mine into jelly jars and can them using the water bath canning method.