Sugar-Free Pear Butter
Makes 4 cups
4 quarts water (1 gallon)
½ cup lemon juice, divided
4 pounds firm ripe pears, (about 10
large)
⅔ cup white grape juice or canned
apple juice
2 teaspoons ground cinnamon
1 teaspoon ground cloves
¼ teaspoon ground allspice
8 to 10 packets artificial sweetener
1. In a large pot, combine water and ¼ cup
lemon juice. Peel, core, and quarter the
pears, placing them in lemon juice mixture
to stop browning, until all have been
peeled. Drain liquid from pot.
2. Add grape or apple juice and remaininglemon juice; bring to a boil. Reduce heatto medium; cover and cook until pears aresoft, about 20 minutes, stirringoccasionally. Cool.
3. Press through a sieve or food mill, or process in a blender or food processor untilsmooth. Return puree to pot.
4. Add spices and sweetener. Adjust sweetener to taste.
5. Pour into clean jars or plastic containers. May be refrigerated for up to 3 weeks.
6. For longer storage time, use proper canning procedures.
Recipe provided by Nez Perce cookbook
Upside-Down Cobbler
Makes 8 servings
1 (15.5 ounce) can of any canned fruit
1 cup baking mix (see page 15)
½ cup water
¼ cup vegetable oil
½ cup sugar
1. Preheat oven to 350ºF.
2. Drain and pour fruit into 8 x 8 inch pan.
3. Combine baking mix, water, oil, and sugar. Pour
mixture over fruit.
4. Bake for 25 minutes at 350ºF. Excellent served while hot with ice cream.
Recipe provided by Alma Herzog, Nez Perce, Kamiah, ID
