Tonight I decided to re-do my biscuit recipe I did with my strawberry shortcakes and top it with some homemade pear butter. I have been out of jelly for a while and thought making a sugar-free fruit spread out of the mass amount of pears I have sounded perfect. You could also use apples, but I am allergic so I didn't. :)
Pear Butter
(Printable Version)
(makes 1 small jelly jar)- 2 Ripe Pears, peeled, cored, and diced
- 1 Tbsp Lemon Juice
- 2-3 tsp Cinnamon
- Pinch of Salt
1. In a sauce pan over medium-high heat, toss all of the ingredients. Bring to a boil, reduce heat to a simmer, cover and cook 15-20 minutes- stirring often so it doesn't burn to the bottom.
3. Pour back into the pan and cook, uncovered, at medium to medium-high heat, stirring almost constantly, or at least every minute, until it thickens. About 8-10 minutes. It will thicken a little more as it cools.
Grain- Free Biscuits
(makes 9 biscuits)- 1/2 Cup Coconut Flour
- 4 Eggs
- 3 Tbsp Honey
- 1 1/2 tsp Baking Powder
- 1/4 Cup Coconut Oil, melted
- Pinch of Salt
Preheat Oven to 375 degrees.
1. Whisk all ingredients together. It is okay if it is a little lumpy. The batter will be thick and thicken as it sits because of the coconut flour.
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