Pear Butter

• 2 cans pear halves, drained
• 3 tablespoons pear brandy
• 1/2 (1-pound) box brown sugar
• 1 orange, zested and juiced

1. Simmer pear halves and brandy in a saucepan for 20 minutes over medium heat.
2. In a separate saucepan, combine sugar, zest, and orange juice.
3. Set aside.
4. When pears are soft, transfer to a blender and puree*.
5. Add puree to saucepan and simmer for 1 1/2 hours over low heat, stirring occasionally.
6. Pear butter is ready when all the liquid has evaporated and the consistency is very thick.
7. If canning, follow USDA guidelines for canning.
8. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
9. Transfer liquid to a blender or food processor and fill it no more than halfway.
10. If using a blender, release one corner of the lid.
11. This prevents the vacuum effect that creates heat explosions.
12. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

pear halves, pear brandy, brown sugar, orange

Taken from www.foodnetwork.com/recipes/sandra-lee/pear-butter-recipe.html (may not work)