Crisp, cool air. Muted sunlight. Trees colored with brilliant shades of orange, red, and yellow.
Of all the seasons, it’s definitely my fav. It is so lovely yet there is something so melancholy about the autumn season that resonates with me. A beauty that is unparalleled, yet fading so quickly. Too quickly.
That seems to be true of so many things in life. Intimate moments of connection with people. Your absolute favorite dessert. A sunset. A delicious glass of wine. A kiss.
All these beautiful moments, so lovely when they arrive but leaving us wanting more when they depart. I can’t help but feel the desire for more radiant trees, more sunlight, more hot tea on a cool day once the rainy season set in. And it is a long season.
I think God knew that we would need one last burst of color before the dreary, grey clouds made their way into the skyline. Its his gift to us.
And it’s super simple to make! It’s made in a crockpot so you basically put the ingredients in and let it sit for hours and hours until the apples, pears, cinnamon, and brown sugar turn into “butter.” It’s kind of like apple sauce, but thicker and with a richer flavor.
Also, I didn’t can mine. I didn’t have the time or desire to go through that process, but if you want to then go for it! I’ll totally support that and give you a high five when you finish.
How should you eat this?
Out of the jar is a good start. You could also…
Spread it on toast. Stir it into your oatmeal. Try it in a savory dish with pork or roasted chicken. Swirl it into your ice cream and then top it with some roasted apples and granola. Use it as an accompaniment on a cheese plate. The possibilities are many.
Apple Pear Butter
Recipe from Martha Stewart
- 2 1/2 pounds of anjou pear (about 5)
- 2 1/2 pounds of gala apples (about 5)
- 1 cup packed dark brown sugar
- 1 cinnamon stick
- 1/2 teaspoon salt
- Peel, then grate apples and pears. (You can core them if you want first. I didn’t and it helped because the core was like a little “handle” when I was grating them.)
- Transfer to a 5-6 quart slow cooker.
- Stir in brown sugar, salt, and cinnamon stick.
- Cook in high for about 4 hours.
- Remove cinnamon stick, but save it! We’ll be using that again.
- Transfer mixture to a food processor and process until smooth.
- Return mixture and cinnamon stick to the slow cooker and continue cooking for another 4 hours, until mixture is thick and browned.
- Remove cinnamon stick and let mixture cool.
- Transfer to airtight containers, and refrigerate for up to 3 weeks, or freeze up to 3 months.