Richard's pear butter By Richard of The Quality Chop House This is an adaptation of a recipe for apple butter from a Tartine book now made using pears. We sometimes end up with an excess of poached pears at the restaurant, when this happens we cook them into a butter so that the pears keep for longer. We use this butter into our famous doughnuts, rolled in cinnamon sugar, what a treat! Ingredients (makes around 400g) 2.3kg pears cored and chopped, poached or otherwise 360ml apple cider 60ml cider vinegar 100g granulated sugar 2 tsp ground cinnamon ½ tsp grated nutmeg Method Get all the ingredients in a pan, the best thing to use is a heavy casserole dish. Put your pan on the hob and let the ingredients cook slowly for around 30 – 45 mins, or until they have properly broken down. Grab a stick blender and whizz the mixture together. You can also use a normal blender to do this if you work in batches. Stick the pan in the oven at about 150°C for about 5 hours, grab a good book or box set and stir the mixture every 30 mins until it looks thick and lovely.