Slow Cooker Pear-Quince Butter

• 2- 1/2 pounds Bartlett Pears, Peeled, Cored And Quartered
• 2- 1/2 pounds Quinces, Peeled, Cored And Quartered
• 1 cup Packed Brown Sugar
• 1/2 teaspoons Salt
• 1/2 Vanilla Bean, Or 1 1/2 Teaspoons Vanilla Extract

1. Grate the quartered pears and quinces, either feeding them through a food processors shredding blade or using a box grater.
2. Transfer the grated fruit to a 6-quart slow cooker.
3. Add the brown sugar and salt to the slow cooker.
4. Run a knife down the center of the vanilla bean and scrape out the seeds.
5. Add the seeds and the bean (or the vanilla extract, if using in place of a vanilla bean) to the slow cooker.
6. Stir until the ingredients are well combined.
7. Cook, covered, on High setting for 4 hours.
8. Remove and reserve the vanilla bean.
9. Transfer the mixture, in batches if necessary, to a food processor.
10. Puree until smooth.
11. Return the mixture to the slow cooker along with the reserved vanilla bean.
12. Cook, uncovered, on high setting at least 4 hours (or up to 8 hours), stirring occasionally.
13. Remove the vanilla bean.
14. Cool completely.
15. Transfer to jars, sealed tightly, and refrigerate up to 3 weeks.

bartlett, brown sugar, salt, vanilla

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-pear-quince-butter/ (may not work)