Description
Pears, quinces, brown sugar and vanilla all cooked to a buttery, spreadable perfection in the slow cooker.
Ingredients
- 2-½ pounds Bartlett Pears, Peeled, Cored And Quartered
- 2-½ pounds Quinces, Peeled, Cored And Quartered
- 1 cup Packed Brown Sugar
- ½ teaspoons Salt
- ½ Vanilla Bean, Or 1 1/2 Teaspoons Vanilla Extract
Preparation
Grate the quartered pears and quinces, either feeding them through a food processor’s shredding blade or using a box grater. Transfer the grated fruit to a 6-quart slow cooker.
Add the brown sugar and salt to the slow cooker. Run a knife down the center of the vanilla bean and scrape out the seeds. Add the seeds and the bean (or the vanilla extract, if using in place of a vanilla bean) to the slow cooker. Stir until the ingredients are well combined.
Cook, covered, on High setting for 4 hours.
Remove and reserve the vanilla bean. Transfer the mixture, in batches if necessary, to a food processor. Puree until smooth. Return the mixture to the slow cooker along with the reserved vanilla bean.
Cook, uncovered, on high setting at least 4 hours (or up to 8 hours), stirring occasionally.
Remove the vanilla bean. Cool completely. Transfer to jars, sealed tightly, and refrigerate up to 3 weeks.
