MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: SPICED PEAR BUTTER
  Categories: Jam/jelly, Fruit, Dips, Relishes
       Yield: 1 servings
 
       4 lb Bartlett pears, unpeeled,
            -cored, cut into 1 chunks
     1/2 c  Dry white wine
       2 tb Fresh lemon juice
   1 1/2 c  Sugar
       4    Orange slices
       1    Lemon slice
       4    Whole cloves
       1    Vanilla bean, split length.
       1    Cinnamon stick
     1/2 ts Ground cardamon
         pn Salt
 
   Combine pears, wine and lemon juice in heavy large saucepan.  Cover
   and simmer until pears are soft, pushing unsubmerged pears into liquid
   occasionally, about 25 minutes.  Force through food mill or coarse
   sieve to remove pear peel. Transfer to processor and puree. Return
   puree to heavy large saucepan.  Add remaining ingredients.  Stir over
   low heat until sugar dissolves.  Increase heat to medium and boil
   gently until mixture thickens and mounds slightly in spoon, stirring
   often, about 50 minutes. Discard fruit slices, cloves, vanilla, and
   cinnamon. Spoon butter into hot canning jar, filling only to 1/4 inch
   from top. Immediately wipe rim, using towel dipped into hot water.
   Place lid on jar; seal tightly, Repeat with remaining jars. Arrange
   jars in large pot. Add boiling water to pot so that at lease 1 inch
   of water covers tops of jars. Cover pot and boil rapidly 15 minutes.
   Remove jars from pot. Cool to room temperature. Press center of each
   lid. If stays down, jar is sealed. (If lid pops us, store butter in
   refrigerator.) Store in cool dry place up to 1 year.  Refrigerate
   after opening.
 
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