My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Monday
Oct182010

all spattered up

The other day, I scored an amazing deal on organic pears!  I got 10 of these beauties for $2, because they were on their last leg.  I figured it’s also time I create a recipe that doesn’t include pumpkin. 

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I am a HUGE pear lover. 

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And I’m pretty sure they are the cutest fruit ever and one of the most delicious.  If you made me pick a favorite fruit, I’m not sure that would be possible!  Do you have an all time favorite??

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I’ve been seeing bloggers making a lot of fruit-butters lately, but I haven’t seen a full-on pear butter.  Mama Pea made an apple/pear butter that I’m sure was fabulous, however, I had to use these pears up fast.  No room for apples in this batch!

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I think I could have slurped up this pear juice and been completely content, but instead I took a few spoonfuls and continued on.

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I checked out about 10 different fruit-butter recipes, pulling different ideas and looking at ratios of ingredients.  Here is the final result!

Pear Butter

  • 10 medium pears [very ripe – let sit on the counter until soft enough you could but your thumb through it]
  • 1/4c maple syrup
  • 1/2c orange juice
  • zest of 1 small orange [about 2t]
  • 2t lemon juice
  • 2t vanilla
  • 1t cinnamon
  • 1/4t ginger
  • 1/4t nutmeg
  • 1/4t salt
  1. Puree pears, skins on.
  2. In a large sauce pan, over medium heat, combine all ingredients and whisk to combine.
  3. Bring to a boil and reduce heat to simmer for about 1.5-2hrs, until thick.  Stir every 10-15min.
  4. Store in a glass jar, but let sit on the counter for at least an hour or two, before closing and storing in the fridge.

This recipe is very easy, but takes a little patience waiting for it to thicken.  The end result was amazing.  This is full of rich spicy flavor with the perfect amount of sweetness.   It ended up being the consistency of applesauce. 

I forgot to take photos of the final product, so here is the next best thing! 

Monday’s morning oats, with coconut, pumpkin spiced almond butter, pear butter + granola.

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Loving my new oat combo: 3T rolled oats + 3T oat bran + 2T ground flax meal + 1 1/4c liquid + 1/2 banana

They cook up much more quickly than Scottish Oats, although Scottish are my absolute favorite.  This mix seems to fill me up more.  Maybe it’s the healthy fats in the flax?  I also had some whipped sweet taters mixed in + cinnamon. 

Can I make this for dessert??? mmmm

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The other day I roasted 2 large sugar pumpkins to make Angela’s pumpkin butter, but just got around to making the butter today.  The only time I’ve had pumpkin butter is from Trader Joe’s.  While I enjoyed it, it was definitely too sweet for my taste buds.  Not to mention there is no TJ’s here!

After cooking your pumpkin, puree it!  If it seems really watery, you’ll want to strain it with some cheesecloth + a wire mesh strainer.

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Mine looked really creamy + thick, so no straining was necessary.  BTW – fresh pumpkin puree is GROSS.  I could never mix this in with yogurt or eat it with a spoon, like I do with the canned.  It’s very strange because the canned is not sweetened, but maybe it sweetens over time?  I used 2 sugar/pie pumpkins, but maybe even smaller ones work better?  All I know is that this almost got spit out everywhere. 

Yes…I allllmost spit out pumpkin.  The horror! 

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I caught the dogs sniffing the fall air.  :)

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And then rolling in the fall dirt.

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I followed Angela’s recipe [adapted from Smitten Kitchen] almost exactly. 

The only changes I made were as follows:

  • using 1/2c brown rice syrup + 1/2c sucanat [instead of 1c sucanat]
  • did not include lemon [none on hand]
  • no cloves [somehow I’m out!]
  • few shakes of allspice
  • pinch of salt

The recipe called for apple juice, which I forgot about.  This was all I had on hand.  It was really  hard to give up 3/4c of this amazing find!!!

Honey Crisp Apple Juice!!!!!!!!

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I used brown rice syrup to help not put my body into sugar-shock when consuming this. :)  The sucanat is important though, because it gives adds flavor [tastes similar to brown sugar].  Maple syrup would also work extremely well in this recipe and maybe even a few drizzles of molasses!

While bringing this to a boil and then simmering it started spattering like CRAZY!!  Before I even knew what happened, it was everywhere…had to pop a lid on it!

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on the counter…

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on the cabinets…top + bottom!

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and yes…on the ceiling! :) For some reason I love that there is pumpkin spatter on my ceiling. hehehe

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This thickened much more quickly than the pear butter.  I guess it depends how juicy your pears are!  I had a really hard time pouring the pumpkin butter into a jar, while taking photos.  See the big drip in the back?  That is OUTSIDE of the jar.  Whooooops.

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hehehe

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This tastes completely amazing.  You know it will be on my oats tomorrow.  I might just take a bath in it.  It would be an amazing ice cream topper or mixed in with some banana soft serve. 

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I’m really excited about this!!  The sweetness is perfect and so is the flavor.  I’m glad Angela toned down the ginger a bit.  Sometimes it can be overwhelming.  Follow her recipe for success!! 

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Time to clean pumpkin off the ceiling…and my face…

And in case you were wondering, today was a major rest day.  [holy.sore.body.parts.]

Night!

Ashley   

Reader Comments (62)

I agree--TJ's Pumpkin Butter is WAY to sweet. It's like syrup! The McCutcheon's brand is AMAZING though. It's made in MD so I don't know if they sell it out there but it is pumpkiny and I bet it is made like homemade.

My favorite fruit is guava!

PS You...forget to take a photo of something?? Is that even possible? :)

October 18, 2010 | Unregistered CommenterAllie (Live Laugh Eat)

This looks sooo good! I'm really glad to hear you don't like TJ's pumpkin butter, I've thought about buying it before, but now I will not, since I don't like really sweet things either.

Everything in this post looks delicious! I have a really weird confession, I used to buy and eat pear baby food as a snack (up until the age of like 12--at which point I stopped out because I didn't want to be seen going into that aisle at the grocery store). I think I even brought it in my lunch box to school a couple times. Gosh, that was weird. I have to admit, I'm kinda tempted to do it again. Funny this is, now I'll just look like a really young mom to everyone who sees me buying it, lol.

Ok, enough strange confessions for the day... I think my favorite fruit may be bartlett pears or raspberries. Too tough to call!

Haha, I read an article the other day about how if you puree NON sugar pumpkins (ie. Halloween pumpkins) they taste like raw potato. Lesson learnt?

October 18, 2010 | Unregistered CommenterSarah-Mae @ Eat, Run, Knit

These were sugar pumpkins though! :)

October 18, 2010 | Unregistered CommenterAshley

This is HILarious...I used to buy babyfood too. I think it was like 6th grade-ish, but can't remember exactly. No judgement here!! :)

October 18, 2010 | Unregistered CommenterAshley

This butter was sooooo amazing. It was silky + much creamier than TJ's sugary syrup spread :) hehe Glad you feel the same!

October 18, 2010 | Unregistered CommenterAshley

p.s. it was dark out by the time the pear butter was done simmering..and then forgot to take a jarred photo the next day, hehe

October 18, 2010 | Unregistered CommenterAshley

That pumpkin butter looks amazing! It's totally on my to-do list, since I can't get pumpkin butter over here and would love to have some around right about now. I doubt I'll be able to find whole pumpkins, though.. so it's going to be either canned pumpkin or kabocha butter for me.

I'm not sure about the other brands, but I do know Libby's grows its own pumpkin variety exclusively for canning. That's why so many people are so loyal to Libby's over other brans, because of their special proprietary pumpkin!

Oh my gosh! That made my day.

i have yet to try a pumpkin butter i liked. trades now has a cranberry one but I think thats way too ambitious with the flavor combining. I've been wanting to make a batch of some other winter squash butter like maybe the gold nugget or kabocha squash butter.

October 18, 2010 | Unregistered CommenterEden

Both the pumpkin and pear butters look delicious. Interested in testing out the pear butter at home. Thanks!

October 19, 2010 | Unregistered CommenterThetreadmilldiaries

I love pears. They are really the unsung fruit!
I especially love homemade butter though. I agree on TJ's PB. I feel like I'm the only one in the world who isn't obsessed over it, but I know I've had much better Pumpkin Butters in my life. McCutcheon’s definitely a favorite!

October 19, 2010 | Unregistered CommenterLauren

First, I love the pear pics. Second, honeycrisp apple juice?! Oh em gee. Third, the pear butter looks ah-may-zing!

October 19, 2010 | Unregistered CommenterJessica @ How Sweet

Yum! I was really looking forward to the pear butter recipe! And you're right -- pumpkin puree that is fresh isn't great unless you use the right kind of pumpkins. At Wegmans they have them separated. They are smaller pumpkins, a little darker in color . . . but if you use them (I think they are called pie pumpkins), you'll be good :)

But it looks like what you ended up doing with it worked beautifully!

Here's more pumpkin info I found: http://www.ochef.com/847.htm

Ooo pear & pumpkin butter! That looks delicious!

You are talented to get a picture while pouring the pumpkin butter! I'm pretty sure I would have either dropped my camera or taken a picture of the floor-or both. I love fruit butters but haven't made my own in years. It is time to change that.

so many yummy butters!!! :D
love all your pics as always!

October 19, 2010 | Unregistered Commentercoco

Mmmm, fruit butters!! They both look so delicious :)

October 19, 2010 | Unregistered CommenterEmily

Slightly unripe bosc pears, grapes, and fresh raspberries are my favorite fruit, but I wouldn't be able to narrow down from that list. Oh, and Honeycrisp, so I was very excited indeed about your juice find!!
Too funny about the baby food - I remember babysitting one of my little cousins as a teen. He flung some fruity baby food at me and it got all over my face/mouth. My first reaction was "yum!" hahaha. I asked my aunt for a container and she gave it to me. I ate it on the sly in the car on the way home ;)

Your photography is beautiful!!

October 19, 2010 | Unregistered CommenterSavvy

all i can think right now is "holy cow i need a vitamix" - i want to make perfectly smooth butters too!

October 19, 2010 | Unregistered CommenterHeather (Heather's Dish)

I love when I'm making something new & the first step of the process is sooo good. That's how you know the end result will be amazing.

October 19, 2010 | Unregistered CommenterNicole - yuppie yogini

I have a giant box filled with sugar pears that are just dying to be made into pear butter!! Can't wait :)

October 19, 2010 | Unregistered CommenterEstela @ Weekly Bite

I saw you tweet about pumpkin on your ceiling... :D

that pear butter sounds perfect right now...

October 19, 2010 | Unregistered CommenterKristina @ spabettie

I've never had pear butter but it sounds great. And I agree...pears are so cute and super photogenic.

ROFL, you had fun with that pumpkin butter, eh? Yum!

October 19, 2010 | Unregistered CommenterNoelle

We're actualy learning about fruit spreads in my food science class this week so here's my two cents. As fruit ripens the pectin (the natural thickener in the fruit) goes through changes. From my notes:
Protopectin: immature fruit, no gel
Pectin: ripe fruits, gels, degree of fruit softening is related to how many pectic substances were degraded
Pectic acid: overripe fruit, no gel, heat converts pectin into pectic acid
So I'm wondering if you pear butter took so long to thicken because the pears were too ripe, thus you didn't have as much pectin to thicken the butter. Very interesting either way!

October 19, 2010 | Unregistered CommenterSarah R

Sarah, thanks for the info. That's really helpful!

Pear butter sounds delightful! I'll have to try making it with some not too overripe pears :D

Ahh love the color of those pears! Beautiful pics and delicious looking pumpkin spread, its worth the splatters ;)

I made cranberries the other night and it ended up looking like someone had been murdered on my stove. Gotta love splattery food!

October 19, 2010 | Unregistered CommenterCamille

I used Angela's recipe a couple weeks ago and while it was absolutely delicious I was disappointed that mine looked more like applesauce and hers looked like orange caramel and so does yours!! I'm jealous. Oh and I had to put a lid on mine too because it was spattering all over my stove and cabinets he he

October 19, 2010 | Unregistered CommenterLauren

That pear butter is going on the "must make" list. Dave doesn't like pears..muuahahahah!

One time I was making potato soup and I needed to blend it...well, no one told me not to put hot things in a blender.. IT EXPLODED EVERYWHERE. I had potato soup in my hair, all over my clothes, on the walls and the ceiling. Of course I laughed :) And it wasn't as obvious as pumpkin..but it took a while to get it all cleaned up. I was still finding spots of pureed potato a week later!

October 19, 2010 | Unregistered CommenterAbby

Don't hate me, but I can't get into the grittiness of pears. They're the one fruit I just can't do. And while I love almost every other fruit, nothing makes my heart swoon like fresh pineapple.

When I made my pear butter, I literally had to blast my music because I was going insane hearing it splatter all over my stove. My stove is a nightmare to clean and it was eating away at me. I hope you are able to get that pumpkin off your ceiling!!!!

October 19, 2010 | Unregistered CommenterMama Pea

Very strange. For some reason the pear butter didn't spatter at all!!! But the pumpkin was having a field day! hehehe You have to try making that pumpkin butter...you will die. :)

October 19, 2010 | Unregistered CommenterAshley

Hate you? No way :) We all have our foodie differences. I totally understand about the texture, hehe.

October 19, 2010 | Unregistered CommenterAshley

Ummm, that is awesome :) bahahaha

October 19, 2010 | Unregistered CommenterAshley

Hmmm...strange. Maybe pureeing the canned stuff so it's a bit smoother would help out.

October 19, 2010 | Unregistered CommenterAshley

This is really interesting..thanks so much! However, what is an overripe fruit?? How do you know? :) I think these were actually just EXtremely juicy pears. I also had added about 1/2c of water to the mix, based on other recipes. However, it was completely unnecessary and just added to the simmering time, so I left it out of the final recipe when I typed it. Thanks for this info though!

October 19, 2010 | Unregistered CommenterAshley

Doooo iiiiiiit :)

October 19, 2010 | Unregistered CommenterAshley

Pear smoothie..mmmm

October 19, 2010 | Unregistered CommenterAshley

Too funny! I think I used to really like the bananas...hehe

October 19, 2010 | Unregistered CommenterAshley

Yeah I'm not sure what the deal was...definitely had the right pumpkins! I have one more waiting to be used...we'll see if there is a difference!

October 19, 2010 | Unregistered CommenterAshley

Totally thought of you when I found the apple juice....hehe

October 19, 2010 | Unregistered CommenterAshley

Nope, you're not! I did not like the TJ's PB..it almost seemed gummy to me! This was like pumpkin caramel sauce..mmmm

October 19, 2010 | Unregistered CommenterAshley

Oh man...using another squash would be delicious! You might need even less sugar though b/c some of the squashes are much sweeter than pumpkin. :) Depends how sweet you like things!

October 19, 2010 | Unregistered CommenterAshley

Love that you made pear butter! How clever! Seems like a great way to utilize those organic pears!

October 19, 2010 | Unregistered CommenterTheHealthyApron

haha you are too funny! OMG honeycrisps are my fav...and there is an apple juice JUST for that kind of apples?!??! !i need tha tin my life! and your pear butter asap!

October 19, 2010 | Unregistered CommenterNaomi(onefitfoodie)

You could go into a fruit/pumpkin butter business!! I'll be a customer ;) I made my own pureed pumpkin a few weeks ago and was also a little startled by the taste. Not good solo, but just fine mixed into pumpkin muffins!

October 19, 2010 | Unregistered CommenterHeather C

I already bought the pie pumpkin to make this pumpkin butter :) Looks amazing!

October 19, 2010 | Unregistered CommenterCarly (Thomas) Milbert

Both the pumpkin and pear butter look delicious! I will need to make both of them soon. Plus they are a great oat topping! I don't know what my favorite fruit is..hmm maybe honey crisp apples or strawberries or grapes. I can't decide!

On another note I bought a pair of Vibram Five Fingers yesterday! I have been drooling over them for a while and was happy when I saw you had a whole page dedicated to them. You have a lot of helpful information about them and inspired me to finally go out an buy them. Thank you! :D

October 19, 2010 | Unregistered CommenterMaddie

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