Directions:
- Combine pears, wine and lemon juice in heavy large Dutch oven. Bring to boil. Reduce heat to medium-low; cover and simmer until pears are tender, occasionally stirring and pushing pears into liquid to submerge, about 20 minutes.
- Working in batches, transfer mixture to processor; puree. Return to same pot. Add sugar, cinnamon and cardamom. Simmer over low heat until mixture thickens and mounds slightly on spoon, stirring often and partially covering if mixture splatters, about 2 hours. Transfer hot pear butter to clean jars. Cover and cool. Refrigerate. (Can be made 2 weeks ahead. Keep refrigerated.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 635.98 Kcal (2663 kJ) | ||
| Calories from fat | 0.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Sodium | 9.06mg | 0% | |
| Potassium | 917.54mg | 20% | |
| Total Carbs | 166.58g | 56% | |
| Sugars | 125.41g | 502% | |
| Dietary Fiber | 23.44g | 94% | |
| Protein | 0.12g | 0% | |
| Vitamin C | 40.9mg | 68% | |
| Iron | 0.2mg | 1% | |
| Calcium | 83.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 76.22 Kcal (319 kJ) | ||
| Calories from fat | 0.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 1.09mg | 0% | |
| Potassium | 109.96mg | 20% | |
| Total Carbs | 19.96g | 56% | |
| Sugars | 15.03g | 502% | |
| Dietary Fiber | 2.81g | 94% | |
| Protein | 0.01g | 0% | |
| Vitamin C | 4.9mg | 68% | |
| Calcium | 10mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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