Ingredients
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1 part pear butter, recipe follows
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1 part dark rum
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3 parts hot water
Pear Butter
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6 pears (approximately 2 pounds) cut into quarters without peeling or coring them
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½ cup granulated sugar
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½ cup brown sugar
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1 cup water
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2 tablespoons green cardamom pods
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1 teaspoon cinnamon
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½ teaspoon ground cloves
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½ teaspoon allspice
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1 orange zested and juiced
Directions
- In individual mugs, put 1 spoon of pear butter, topped with rum and hot water. Mix until well dissolved.
Pear Butter
- In a medium sized pot, over medium heat, place the quartered pears, cardamom pods and water inside. Cover and bring to a boil, reduce to a simmer for 20 minutes until the pears are very soft.
- Remove the pot from heat and strain out the contents using a fine mesh strainer and with a bowl on the bottom collect the strained pear. Use a spoon to press out as much juices as possible. Discard hard pieces.
- Grab your pot once more and add the strained pear and the rest of the ingredients and let this simmer over low heat for 1 hour.
- Place into sterile containers and this can be refrigerated for 2 weeks!
