Wednesday, December 7, 2011

Experiments in the Kitchen

Monday: rest day
Tuesday run/walk: 4.5mi on the dreadmill in 58:21
Wednesday run/walk: 4.5mi on the dreadmill in 57:53

It's that time of year again when I want to cook and bake things. Partly because they taste good, and partly because it warms up the kitchen nicely.

Tonight's experiment: salted caramel apple-pear butter. There's a kind of magic in taking a pot full of sliced fruit, and condensing it down to four half-filled pint containers. That's a lot of concentrated fruit.

I wish I could tell you exactly what I did, but... it's a five big pears, seven medium tart apples, apple juice to cook it all in, then after pureeing , some brown sugar, cinnamon, nutmeg and cloves. And a dash of vintage merlot sea salt right at the end.

That gives us this yummy topping for toast - or a great mix-in for plain or vanilla yogurt:

Salted caramel apple-pear butter


  1. I was just looking at this recipe yesterday (great minds think alike?) and wondering if I would get enough pears in my next farm share to pull this off... it looks so good. How does it taste??

  2. Really, really good. :-) I've been mixing a big spoonful into vanilla yogurt, or putting it on English muffins.