31 for 21: Big Batch Pear Butter/Sauce

A pretty picture my one of my sisters took on the way home from soccer.

We picked up a ton of crisp, sweet pears from somebody's back yard the other day (with permission of course). They are very good fresh, but when you have this many you've gotta figure out something to do with them.

Last night my siblings and friends cut pears for about an hour . . . and just dented the pile. Mom made pear sauce/butter. She creates recipes by gleaning ideas from different recipes off of the internet, then adding her own touch.

This is a recipe in season, and a good one.

Big Batch Pear Butter/Sauce
Mom Creation
(Refined Sugar-free, Grain-free, Gluten-free, Dairy-free, Corn-free)

40 cups pureed pears*
1 cup apple cider vinegar
1 cup honey
2  teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon allspice

Combine all ingredients in a very large roast pan. Place in a 250 degree F. oven overnight, 6 to 8 hours.  (In other words, go to bed and have it for breakfast :) ).

Notes:
*Yes, approximately 40 cups of pureed pears WITH THE SKIN. It is much faster and easier (besides the nutrients in the skin) to puree them with the skin still on. Just cut them to get out the middle part with the seeds. Puree them in a blender, food processor or vita-mix (with a little water) and proceed with the recipe.


~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

Link Parties:
Gluten-Free Wednesdays @ The Gluten-Free Homemaker

31 for 21: Pumpkin, Pear, Pineapple (PPP) Muffins

We had some pumpkin and pineapple to use up today, so I made these muffins off of the wonderful recipe my sister makes - Apple Muffins. I thought it was nice that all the flavors started with a "P"! These would be good muffins to make for a school project on the letter "P".

Pumpkin, Pear, Pineapple (PPP) Muffins (Gluten-free, Dairy-free, Corn-free)
Adapted from Apple Muffins


2 cups rice flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 cup white sugar
1/2 teaspoon ground cinnamon or nutmeg, (optional)
1/2 cup pumpkin
1/2 cup pineapple juice
1 egg
1/4 cup oil
1/2 cup pear, peeled, cored and chopped
1/2 cup pineapple

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or line with paper muffin liners.

2. Combine all ingredients. Beat well, but do not over-beat. Spoon batter into prepared muffin cups.

3. Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

~ Hanunyah

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