Slow-Cooker Pear Butter

• 1 cinnamon stick (3 inches)
• 4-5 star anise points (about 1/2 whole)
• 5 pounds pears, peeled and chopped (about 12 cups)
• 1 cup packed light brown sugar
• 1 teaspoon grated lemon zest

1. Place spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. In a 5- or 6-qt. slow cooker, toss remaining ingredients. Add spice bag, covering with pears.
2. Cook, covered, on low until pears are tender, 5-6 hours. Remove spice bag.
3. Puree pear mixture using an immersion blender. Or, cool slightly and puree mixture in a blender in batches; return to slow cooker.
4. Cook, uncovered, on high until mixture is thickened to desired consistency, 1-2 hours, stirring occasionally. Store cooled pear butter in an airtight container in the refrigerator up to 1 week.
5. Freeze cooled pear butter in freezer containers up to 3 months. To use, thaw in refrigerator.

cinnamon, anise points, brown sugar, lemon zest

Taken from www.tasteofhome.com/recipes/slow-cooker-pear-butter/ (may not work)