Well, we made it.


Not that I didn’t think we would, but there were some instances, like when I was just about to finish cleaning the kitchen, and then I go and knock over a plant and spill soil all over the floor.  After a long day of moving and trying to keep up with my work and just wanting everything to be over, that soil bomb all over the clean tile was like my worst nightmare.  I picked up the plant and shoved it at Luke, telling him to go throw it in the compost bin; that I never wanted to see it again.


Luckily for me, he was a little more rational at that point, and just placed it on the floor on the porch.  I might have given it a little kick later as we were leaving for the day.   (No, it did not tip over again, thankfully) We spent Tuesday night at my in-law’s house, then went back and finished everything up on Wednesday.

We are now officially moved in with my in-laws, including poor Izzy who has to live in a pen for a month because there are already two canine inhabitants in the house.  Better that she’s safe than subjected to torment at the whims of my father in-law’s Yorkshire terrier (named Diesel).


But it’s all working out, even though I won’t be cooking/baking nearly as much as I was when we had our own place and a kitchen where I reigned supreme.  Fortunately, I did my best to build up a little cache of recipes with any remaining ingredients I could find before the move.  For example, a few rock hard pears that decided they just didn’t want to ripen were definitely going to have to become something…


When googling “what to do with rock hard pears” the notion of pear butter came up multiple times.  I had never made a fruit butter myself before, but it seemed high time to change that.


And I’m so glad I did.  This recipe infuses the fruit with chai tea spices, then you cook it down with maple syrup to create the most luscious fruit spread.  Try putting it on toast, or my personal favorite, swirling it into yogurt or cottage cheese.


Have a great weekend, dear reader!

Two Years Ago: Peanut Butter and Banana Bread Pudding

One Year Ago: Caramel Apple Granola

Maple Chai Pear Butter

Prep Time: 5 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 35 minutes

Yield: Makes about 2 cups


  • 2 pounds pears, peeled, cored and cut into chunks
  • 1 cup of water
  • 2 chai tea bags
  • 1/4 cup maple syrup
  • ¼ tsp cinnamon
  • freshly grated nutmeg to taste


  1. In a medium saucepan, combine the pears, water, and chai tea bags. Bring to a boil over high heat, then lower the heat and simmer until the pears are soft and mushy, about 30 minutes. Remove from the heat and let cool to room temperature.
  2. When the pears have cooled, remove the tea bags. Purée the cooled fruit in a food processor or immersion blender until smooth. Return the puréed pears to the saucepan and stir in the maple syrup. Bring the purée to a low simmer and cook, stirring regularly, until the purée has thickened and is spreadable, about 2 hours. The butter will thicken slightly as it cools; however, make sure you feel it is thick enough before you remove it from the heat—think jam.
  3. When the butter has thickened, remove it from the heat and stir in the cinnamon, and nutmeg. Scrape the mixture into a clean jar and refrigerate for up to 3 weeks.

Adapted from Heartbeet Kitchen

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