Pear Curd

Standard

With late summer/early autumn, comes harvest time for our family. Pears, pecans, and many other things. A few years ago, we were blessed with two and a half bushels of free pears, a bushel of free pecans, a peck of free elderberries, and a couple of bushels of apples.

Here is one of the recipes I made to make use of our bountiful fruit supply. It is delicious. Buttery and sweet. It is smooth with a slight grit. It is perfect to serve with scones or as a condiment to a roast. I’m going to tinker with it this year and try to ferment it. 🙂

Ingredients:
peels from 4 average-size pears
1 1/2 cups Sucanat
1/4 pound butter, or coconut oil
6 tablespoons arrowroot powder
1/4 cup water
1/2 cup pear juice
1 tablespoon lemon juice
1/8 teaspoon Celtic sea salt

Directions:
Put peels and brown sugar in food processor, pulse until peel is finely minced into sugar. Cream butter and beat into sugar and pear mixture.
Add the tapioca starch one tablespoon at a time while food processor is going, then add water. Then add the pear juice, lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The pear curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

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