A great way to capture the flavour of local pears, to enjoy off-season. This pear butter is delicious with grilled cheese sandwiches or topped on crostini with blue or gorgonzola cheese and a few walnuts on top or on a fresh ginger scone or... mmmm!
On day one of the Punk Domestics trip to Italy in January, 2012, we made three kinds of preserves with Marzia Brigante: Quince jam, pear jam with aromatic spices and savor, a conserve made with apples, pears, quince, nuts and saba.
Technically a conserve, savor is a melange of quince, apple and pear, with almonds and walnuts, plus any other nuts that you like; we used hazelnuts. Recipe by Marzia Brigante from the Punk Domestics trip to Italy in January, 2012.