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| 5 x ca. 450 g | Ripe pears; peeled, cored, cut into 1-inch pieces |
| 1 1/3 Tasse | Johannisberg Riesling wine |
| 1/3 Tasse | lemon juice fresh |
| 1 1/4 Tasse | sugar |
| 1 1/4 Teelöffel | cinnamon ground |
| 1 Teelöffel | cardamom ground |
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Use on your favorite toast for breakfast or spoon over vanilla ice cream for dessert.
Combine pears, wine and lemon juice in heavy large Dutch oven. Bring to boil. Reduce heat to medium-low; cover and simmer until pears are tender, occasionally stirring and pushing pears into liquid to submerge, about 20 minutes.
Working in batches, transfer mixture to processor; puree. Return to same pot. Add sugar, cinnamon and cardamom. Simmer over low heat until mixture thickens and mounds slightly on spoon, stirring often and partially covering if mixture splatters, about 2 hours. Transfer hot pear butter to clean jars. Cover and cool. Refrigerate. (Can be made 2 weeks ahead. Keep refrigerated.)
Makes about 3 2/3 cups
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