Le Creuset Kitchen Sessions with Farmstead Manager Dustin Busby

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Pumpkin and Pear Butter

Ingredients:

• 2 pie pumpkins (cut in half and seeded reserve seeds)
• 6 Red Bartlett pears
• 1 gallon pear cider (split between two pots)
• 2 cups cane sugar
• 1 stick cinnamon
• 3 star anise pods
• 1 Tablespoon allspice
• 1 Tablespoon cloves

To make:

1. Place seeds and spices into the pot with half the pear cider and start simmering.
2. Peel pumpkin, cut into chunks and add to the other half of the pear cider.
3. Core the pears and cut into chunks, and place into the cider with the pumpkin. Also add the two cups of sugar.
4. Once both ciders have reduced by about 75% (roughly 2 cups of liquid), strain the cider with the seeds and spices into the pan with the pumpkin and pears.
5. Puree the liquid and the pumpkin and pears into a smooth puree and place into a clean pan.
6. Place mixture into an oven at 300°F until it has reduced by half (stir about every 10-15 minutes).