LCBO Food & Drink Holiday 2018

5 Return pear mixture and cinnamon stick to clean pot. Gradually stir in sugar and salt. Bring to a boil over medium-high heat, stir- ring often to dissolve sugar. Reduce heat and boil gently, stirring often and reducing heat further as mixture thickens, for about 1 hour or until thick enough to mound on a spoon. You’ll need to stir almost constantly near the end to prevent burning and sticking. 6 Remove from heat. To test for doneness, drop a tsp (5 mL) of pear butter on a chilled plate in a mound and place in the freezer for 1 minute. The mound should hold its shape and not spread at all when the butter is thickened enough (it will thicken slightly upon chilling). 7 If a very smooth texture is desired, use an immersion blender in the pot to purée until smooth. 8 Pack pear butter into prepared jars, remov- ing air bubbles. Wipe rims, place lids on jars and screw on band just until fingertip-tight. Let jars cool on a rack to room temperature. Store in refrigerator for up to 1 month. Makes about 4 cups (1 L) TIP  If you don’t have a food mill or coarse sieve, you can use an immersion blender, or transfer the pear mixture in batches to an up- right blender, and purée until smooth. (The texture may be slightly more coarse with bits of skins, but still pleasant.) The benefit of a conserve made with dried fruit is that you can make it any time of year and it requires less prep than preserves made with fresh fruits. It also makes it ideal for gift-making and giving during the holidays. An underlying warm spice note with the sweet and tangy apricots and toasted almonds lends a touch of the exotic to this gorgeous sunny- coloured preserve. It has a soft set (softer than jam) and dresses up a plain biscuit, adds spar- kle to rich, creamy cheeses or even enhances a slice of buttered toast. 1 lb (455 g) dried apricots, chopped 5 cups (1.25 L) water FIVE-SPICE APRICOT CONSERVE

1 Combine apricots and water in a large pot. Cover and bring to a boil over medium-high heat. Remove from heat and let stand, covered, for 1 hour, until apricots are very plump and soft. 2 Meanwhile, toast almonds in a large, dry skillet, over medium heat, stirring constantly, for about 3 minutes or just until golden and fragrant. Transfer to a bowl and let cool completely. 3 Prepare boiling water canner, canning jars— five to six 1-cup (250-mL) or about eleven1/2‑cup (125-mL) jars—and 2-piece canning lids accord- ing to manufacturer’s directions. Place 2 plates in the freezer (to test conserve for doneness). 4 Remove lid from apricot mixture. Stir in five- spice powder and lemon juice. Bring to a boil over high heat (uncovered), stirring often. Re- duce heat and boil gently, stirring frequently and gently mashing apricots with a spoon, for about 10 minutes or until apricots are starting to break down. 5 Gradually stir in sugar and return to a boil over high heat, stirring constantly. Boil, stir- ring often, for 20 minutes or until syrup is thickened. Stir in almonds; boil, stirring almost constantly, for 3 minutes. Remove from heat. 6 To test for doneness, spoon about 1 tsp (5mL) conserve onto chilled plate. Return to freezer for 1 minute. Tilt the plate. When softly set, the conserve should flow slowly in 1 cohesive clump. The conserve will set up further once cooled. If it’s too thin, return conserve to the boil for 3 to 5 minutes (depending on howmuch thicker you want it) and test again. 7 Let conserve stand off the heat for 5 min- utes, stirring often to distribute fruit and nuts. 8 Ladle into canning jars, leaving¼-inch (5‑mm) headspace. Wipe rims, place lids on jars and screw on band just until fingertip-tight. Let any partially filled jars cool, then refrigerate and use first. 9 Boil filled jars in boiling water canner for 10 minutes. Turn off heat, uncover canner and let jars stand for 5 minutes. Transfer jars to rack for at least 24 hours to set. Remove rings and wipe jars. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any jars that did not seal, and refrigerate conserve once opened.

PEAR CRANBERRY BUTTER

Sweet pears cook down to a smooth spread accented with tangy cranberries in this easy make-ahead gift. It does take some time to make but if you can stir and monitor a boil- ing pot, you’ve got the skills to make pear butter. It’s equally good spread on toast or fresh biscuits as on a turkey sandwich. This version isn’t designed for water bath canning with room temperature storage, so it needs to be refrigerated, but it will keep several weeks. Decorate the jar with a ribbon and a tag (with a note that refrigeration is required, plus an enjoy-by date), wrap it in a new decorative tea towel and your gift is ready. 3½ lbs (1.6 kg) Bartlett or Bosc pears, about 7 large 2 cups (500 mL) fresh or frozen cranberries 1¼ cups (310 mL) water 1 Peel pears. Cut in half lengthwise and trim out cores and stems. Cut each half into 6 chunks. 2 Combine pears, cranberries, water, lemon juice and cinnamon stick in a large pot. Cover and bring to a boil over high heat, stirring oc- casionally. Reduce heat to low and simmer, covered and stirring occasionally, for about 1 hour or until pears are very soft. Let cool slightly. 3 Meanwhile, sterilize canning jars—about four 1-cup (250-mL) or eight 1/2-cup (125-mL)— and prepare 2-piece lids according to manufac- turer’s directions. Place 2 plates in the freezer (to test pear butter for doneness). 4 Remove cinnamon stick and set aside. Press pear mixture through a food mill into a bowl, or set a coarse mesh strainer over bowl and use a stiff but flexible spatula to press pear mixture through strainer (see TIP). Discard any solids. ⅓ cup (80 mL) fresh lemon juice 1 cinnamon stick, 4 inches (10 cm) ¾ cup (175 mL) granulated sugar ⅛ tsp (0.5 mL) salt

¾ cup (175 mL) sliced almonds ½ tsp (2 mL) five-spice powder ¾ cup (175 mL) fresh lemon juice, from about 3 large lemons 3 cups (750 mL) granulated sugar

Makes about 5½ cups (1.375 L)

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234  FOOD & DRI NK HOLIDAY 2018