Pear, Quince & Black Pepper / Spiced Pear Pulp Butter
An autumn press that makes more pulp than any other in the book — which is exactly the point, because the second press is a preserve you jar and keep.
First Press Makes 600 ml
Pear, Quince & Black Pepper
To press
Ripe pears 500 g
Quince 300 g
Black peppercorns, cracked 1 tsp
Lemon ½
Method
01 Quince first — it is hard and slow — then the pears to push it through.
02 Crack the pepper over the glass so the oil sits on top.
03 Expect a heavy, wet basket; this is the one you bank.
Second Press Three small jars
Spiced Pear Pulp Butter
3
Cups pulp yielded
Short of it? Bank & freeze — flat, dated, three months.
Sealed hot, it keeps unopened through the winter.
To cook
Pear & quince pulp 3 c
Demerara sugar 150 g
Cider vinegar 60 ml
Cinnamon stick 1
Method
01 Cook the pulp with the sugar, vinegar and cinnamon over a low flame.
02 Stir often for an hour, until it holds a line drawn with the spoon.
03 Jar hot, lids on at once, and label the date on the lid.
3
Cups pulp yielded
Short of it? Bank & freeze — flat, dated, three months.
The Cook's Note Three questions, asked once
Did you press this one?
One tap. Nothing else is asked until you have actually cooked it.
Would you press it again?
The recipe says 3 cups of pulp. Yours?
Machines differ more than recipes do. This is the one number we cannot test our way to.
143 cooks have pressed this
69% would press it again
2.7 cups · median real yield
Yield revised down from 3.25 in October