Thursday, January 17, 2013

Amaretto Pears

I was so lucky to receive a gift of Amaretto Pears from a friend of mine last fall. I think she gave me five or six jars and I went through them really quickly, they were so good! In this recipe, I've tried to re-create the flavors of that delicious gift from my friend.



Ingredients:
5 pears, peeled and chopped
3 apples, peeled and chopped
Up to a quart of apple juice, try to juice the apples yourself or find a source that is made of only apples
3 tsp almond extract
2 tsp vanilla extract
1/4 cup of maple syrup (or less)
1/2 ground cinnamon
1/4 tsp dried ginger or grate 1-2 tsp fresh
1 tsp to 1 tbsp of grass-fed gelatin, I used this

How To:
1. Peel, core, and slice apples and pears. I use a vegetable peeler and then quickly chop the fruit into 1/4 to 1/2 inch chunks.


2. Add fruit and fruit juice to a medium to large pot and bring to a boil. Use just enough juice to cover your fruit, it may be up to a quart or something less than that.

3. Reduce heat, add the almond extract, vanilla extract, maple syrup, cinnamon, and ginger. Mix well. Simmer on very low for an hour or two until your fruit is very soft. About halfway through your cooking time and after the fruit has softened, use a potato masher to mash to your preferred texture. I like to leave mine a little chunky. Then, add the gelatin and mix well. ***You will want to sprinkle your gelatin along the top with just a thin layer, then stir, thin layer, then stir so that it will incorporate well. If you just drop the entire amount in, it will congeal into a ball of gelatin, which is not what you want, so be sure it incorporates into the pears well. After adding the gelatin, continue to simmer on low for the remaining time.

4. When done, you will have about 50 ounces, depending on the size of your fruit. Store in the refrigerator up to a week and in the freezer if you want to keep longer, or preserve by canning (water bath is fine).

Still warm - just finished cooking

Comments:
The cooking time will depend on the hardness of your fruit and your preference overall. I like mine very soft, so I will usually just let it simmer on low for 1 1/2 to 2 hours. Check it after about thirty minutes and if you think it's about done at that time, call that your halfway mark and just use an hour total time.

Also, the amount you make will certainly vary based on the size of the fruit so be sure to adjust seasonings as needed. Go easy on the almond extract as it is a strong flavor, although it does mellow by the next day. In case you were wondering "where is the amaretto in the pears?", it is represented by the almond extract! Amaretto on its own can be quickly made by combining almond extract, vanilla extract, alcohol, and sugar or more traditionally made through a much more difficult process involving those same ingredients as well as a few others.


Since October, my breakfast at least three days a week has been amaretto pears on oatmeal or other porridge. It is delicious! You can also serve on toast, in crepes, on pancakes, pudding, and/ or on panna cotta (recipe coming soon)! Also, check back soon for my post on making almond and vanilla extracts at home for much less than store bought.

Finally, why gelatin? Did you know gelatin packs a protein punch and is reportedly beneficial to hair, nails, joints, and cartilege. Read more here and here.

This recipe is dedicated to my beautiful friend, Missy.

 
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This post was shared at Foodie Friday hosted by Simple Living and Eating and Foodie Friday by Rattlebridge Farm, Foodtastic FridayFresh Bites FridayMelt in Your Mouth MondayBusy MondayFat TuesdayTasty Tuesdays, Sweet & Savory Saturdays, and Traditional Tuesdays.

14 comments:

  1. These sound really amazing great for tarts and ice cream... thanks for sharing this recipe on foodie friday.

    ReplyDelete
    Replies
    1. Thanks for the comment! Have a great weekend.

      Linda

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  2. I wanted to try this, now I know you need a gelatin for this:)

    Hopping by and following your lovely blog's FB. I blog @ Getting Healthy with Essential Oils

    I am also inviting you to join Tiddle Diddle Handmade Shoppe's first giveaway event.

    ReplyDelete
    Replies
    1. New follower as well (as Linda and Axiom)! You don't need the gelatin, in fact, you could skip adding it and it would still taste good. But the gelatin is an added nutrition boost and also makes it a little more jelly-like. Thanks for the comment and "new like"! :)

      Delete
  3. oh gosh that sounds amazing! and would be such a great gift :)

    xoxo, Amy @ Interpret As You May

    {PS - I'm giving away a Fitness Notebook & would love for you to win!}

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  4. My first thought was "like Applesauce, but Pears". This looks like a nice fruity treat. Thanks so mucch for sharing on Foodie Friday!

    ReplyDelete
    Replies
    1. The almond extract is what really makes this special!

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  5. Pinned - and yes - will be making this for sure!

    Found you at Melt in your Mouth Monday!

    ReplyDelete
    Replies
    1. I think you will enjoy it! Thanks so much for the comment and pin. :)

      Delete
  6. oh wow, big pear lover here. thanks for sharing at foodtastic friday!

    ReplyDelete
    Replies
    1. I love pears too! Thanks for the comment. :)

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  7. Yum this sounds really good! Thanks for sharing at Sweet & Savory Saturdays #17.

    ~Amber @ Dessert Now, Dinner Later!
    http://dessertnowdinnerlater.blogspot.com

    ReplyDelete

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