Use on your favorite toast for breakfast or spoon over vanilla ice cream for dessert.
Ingredients
5 pounds ripe pears, peeled, cored, cut into 1-inch pieces
1 1/3 cups Johannisberg Riesling wine
1/3 cup fresh lemon juice
1 1/4 cups sugar
1 1/4 teaspoons ground cinnamon
1 teaspoon ground cardamom
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.)
