pear and cardamom butter
MAKES 2 x 10fl oz (300ml) jars
PREP TIME 15 mins, COOK TIME 1 hr, plus cooling
4 pears, about 14oz (400g) in total
3⁄4 cup apple cider vinegar
1⁄2 cup light brown sugar
1⁄2 tbsp cardamom pods, ground
pinch of salt
1 Core and peel the pears, as shown in the technique below, then roughly chop. In a saucepan, combine the pears, vinegar, 1⁄2 cup of water, sugar, cardamom, and salt. Bring to a boil on high heat, then reduce the heat and simmer, uncovered, for 1 hour, or until the pears are tender. Remove from the heat and allow to cool completely for about 1 hour.
2 Blend in a food processor, or purée with a hand-held blender. Spread generously on toast and serve with hot coffee.
The spread will keep for up to 2 weeks in an airtight container.
CORING AND PEELING A PEAR:
1 Use a melon baller or a teaspoon to scoop out the small core in the base of the pear.
2 Use a vegetable peeler or a small, sharp knife to pare off the skin thinly and evenly, then remove the stalk.