Use my Red Wine-Ginger Pear Butter to make Crispy 5-Spice Pork & Rosy Pear Butter Bites for your holiday gatherings this season! And since my pear butter recipe makes 3 whole cups, you’ll have plenty left over to give as holiday gifts too!
This recipe is incredibly simple to make and requires only three ingredients—pears, a little liquid, and sugar. I personally like to use apple cider at this time of year, but apple juice or water is just fine too.
The first step in making my Red Wine-Ginger Pear Butter is to prepare the pear puree for reduction.
When you have a nice smooth pear puree to work with, you’ll follow the recipe to add the sugar, wine and ginger. Then it must cook down long enough for most of the moisture to cook out.
Now’s the time to choose which method you’ll use to bring your pear puree to it’s final texture and consistency.
SLOW COOKER METHOD
STOVE TOP METHOD
Once your pear butter has reached the desired consistency, you have three choices. One, is to store the finished Red Wine-Ginger Pear Butter in the refrigerator for up to 3 weeks. Or, freeze it for up to 12 months in a tightly covered container.
The other option is to can your Red Wine-Ginger Pear Butter to store it in your pantry, or give as holiday gifts.
So pretty with a dollop of Red Wine-Ginger Pear Butter peeking out from under a pile of Crispy 5-Spice Pork! They’re both nestled in dainty crisp puff pastry shells for a delightfully pretty and delicious appetizer at your holiday season gatherings!
Since you’ve made up a big batch of Red Wine-Ginger Pear Butter, how about a fabulous recipe to use in? I was putting my most recent batch in the refrigerator and remembered I had some Chinese BBQ Pork leftovers.
It’s one of the recipes I’ll be featuring soon in the first installment of my Weekday Gourmand’s Meal Planner. The first week’s theme is “World Tour Week”, so Char Siu Chinese BBQ Pork fits right in!
I love to have a few holiday appetizers and hor d’oeuvres ready to go this time of year. With your Red Wine-Ginger Pear Butter ready to go, you’re ready to put this fabulous canape on your holiday menus.
Next you’ll need some tasty Chinese BBQ Pork! I’ve got a fabulous version that I think you’ll adore!
It’s quick-roasted at a high heat until the Asian sauce is glazed and crispy.
CLICK HERE TO GET THE RECIPE FOR: CHAR SIU CHINESE BBQ PORK
Or take a great shortcut. Pick up some Chinese BBQ Pork from your favorite take-out joint or use bottled sauce on plain roasted pork. It’s the holidays, go for fab foods, but keep the stress out of the kitchen!
When you’re making your grocery list, be sure you include 2 packages of frozen puff pastry shells. This recipe makes 12 generous hors ‘doeuvre. Make sure you keep the pastry shells in the freezer until you’re ready to bake them.
I actually like to keep a few packages on hand all season long for a great way to get fancy with holiday leftovers. Almost anything will taste fabulous in puff pastry enrobed with a lovely sauce! It’s a quick way to make a special holiday breakfast too!
For example, last year I served this for New Year’s Day brunch!
CLICK HERE TO GET THE RECIPE FOR THIS FABULOUS HOLIDAY HORS D’ OEUVRE: CRISPY 5-SPICE PORK & ROSY PEAR BUTTER BITES
When you take all the time and effort into making a fabulous condiment for your holiday celebration dishes, make lots!
This is the kind of holiday recipe that’s perfect to package up and give for gifts. You know how you need to give all the gals in your book club “a little somethin’, somethin”?
And what about your office pals and the kids’ teachers? Here’s your answer, especially if you take the time to can your jars for long-term storage as I explained earlier.
So, now you just need to download your Red Wine-Ginger Pear Butter Gift Hang Tags and start gathering some great packaging!
You can choose to download just one of the hang tag pages, or both, depending on how you’ll be using them.
Just download and print the FREE PDF and you’re in business.
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SLOW COOKER METHOD: Place the red-wine pear mixture in a slow cooker with the lid ajar. Cook on low setting, stirring occasionally, for 6-12 hours, or until very thick and most of the moisture has been evaporated.