It seems like summer is hanging on with a vengeance. In spite of that, I’m cooking soups, stews and pumpkin everything! I keep hoping if it smells like fall in my kitchen then it will bring the temperatures down and make the leaves change a little faster.
This butter is from The Vegan Slow Cooker and is a combo of pear, apple and pumpkin butter all cooked down in the slow cooker (with spices) to make a thick autumn spread. I use brown sugar and agave to sweeten mine, but you can use your favorite sweetener, to taste.
I haven’t been doing much preserving at all this year, but Food in Jars Small Batch Red Pear Lavender Jam is next on my list – you might want to put it on yours too.
Slow Cooker Fall Harvest Butter from The Vegan Slow Cooker
Serve up a bit of fall all winter long by freezing some of this recipe. It’s perfect on toast, English muffins, or bagels. The spices scent your house while it’s cooking, which is a bonus. This is my friend Faith’s favorite recipe.
- 6 large pears, peeled, cored, and chopped
- 4 large apples (or about 6 medium ones), peeled, cored, and chopped
- 2 cups (300 g) cubed fresh pumpkin or butternut squash
- Juice of 2 lemons
- 1⁄2 cup (115 g) packed brown sugar (you can substitute
- 1⁄2 cup [120 ml] agave nectar or maple syrup)
- 1 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon cardamom
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- Oil the crock of your slow cooker. Combine all the ingredients in the slow cooker. Prop the lid open by placing the thin edge of a wooden spoon handle lengthwise across the crock. This will allow the liquid to evaporate.
- Cook on low for 8 to 10 hours, until most of the liquid has evaporated.
- Purée the mixture in batches using an immersion blender or a countertop blender.
- Let cool completely.
- Transfer to freezer bags or special freezer containers for preserves.
- Store in the freezer for 3 to 4 months.