Courses: Side Dishes Cuisines: Breakfast & Brunch / Fruit / Grain-Free/Gluten-Free / Vegetables / Vegetarian When the temperature drops below freezing, and the snow has been falling for hours (or days!), there's no better way to help make the house feel warm and cozy than having the sweet smells of cinnamon, ginger, cloves and nutmeg waft through your home. Fruit butter (apple butter, pear butter and the like) takes hours of slow simmering on the stove. It also needs to be stirred every 15-20 minutes or so, so it doesn't get stuck on the bottom of the pot. So when you are staying at home on a snowy day, or just staying at home "because" - that is the time to make this deliciously fragrant and silky pear butter. The original recipe is from my brother, Ari M. Sobel. Ari is a Culinary Institute of America-trained chef extraordinaire! I have adapted the recipe and made some changes that suit my tastes. It's very flexible. You can use whatever fruit you like: apples, pears, a combination of the two. Or, in the summer, use plums, nectarines, peaches. You can add strawberries or blueberries. You can use all the spices I've added, or just cinnamon - or leave them out entirely. Use your imagination!
Courses: Desserts & Baked Goods Cuisines: Baked Goods My friend Lynn Burton is a wonderful baker! She loves to present her friends with wonderful gifts from her kitchen. I had this delicious apple cranberry tart once at her house and she graciously shared the recipe with me. I love it because you can quickly make the pastry dough in the food processor and you can substitute whatever fruit you would like for the filling.