Ginger-Apple-Pear Butter Recipe

This is a fantastic way to make fruit butter in any blender (though a high-speed machine will give you the smoothest consistency). Don’t be put off by the straining. It only takes a few minutes and is totally worth it. In this recipe, resist the temptation to tweak the ingredients. The strained butter is quite mild and not too sweet. It’s fabulous with ice cream, spread on baked goods, or straight out of the jar (or strainer) with a spoon, which is my preference. The pungency of the ginger winds up mostly in the juice after straining; don’t miss using it to make Asian Arugula. Or, in homemade ginger ale simply mix one part juice to one part sparkling water and sweeten to taste.