In a nutshell, that's how to make spiced pear butter, an unusual and expensive treat. I found a online specialty store selling little jars for $10.
Made just like the old fashioned apple butter, except this recipe is spiced with cardamon and nutmeg instead of cinnamon, along with ginger and lemon juice. (An Indian spice, I know our Grammy never heard of cardamon!)
John did the milling, then the pear puree gets cooked down like jam to the tricky gel point (my job) making a nice mess of the stove top as it blurps away. But well worth the trouble. Think apple pancakes (above) or toast or cornbread or biscuits or even ice cream.
Hopefully the first of many delicious pear concoctions from the family orchard.
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