PEAR PASTE recipe I PEAR CHEESE

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#PEARPASTErecipe I #PEARCHEESE

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Clean pear, peel and remove cores. I chopped the pear and blended into a puree. In a thick based pan pour the puree, sugar, lemon juice, cinnamon and cloves powder. In a medium heat cook it until turn dark and thickens.Cook for about an hour and a half over low heat. Regularly stirring to prevent paste catching on the base of the saucepan.When it was finally so thick that a spoon left a mark on the bottom of the pan that didn’t immediately cover over, I poured it into a small sheet pan that I had lined with parchment paper and smoothed. Let it cool down then cover it let it sit for overnight at room temperature. The next day to serve, take paste out of the tin. Remove plastic. Cut into serving pieces serve with blue cheese or Philadelphia cream cheese. or keep in an airtight container store in the refrigerator. Paste will keep up to 12 months.

*you could use Jam setting sugar if you not using normal sugar
*or PECTIN. For powdered pectin 4tsp and for liquid pectin 2 tbsp.
*If you using powder pectin you should pour pear puree and pectin let it boil then add sugar. Don't mix sugar and pectin together. It won't set the paste.
*For every 1 cup of puree, you need to add 3/4 cup of sugar

Ingredients:
3 1/2 cup pear puree
3 cup of sugar
1 big lemon juice (2 lemons if it's small)
1/2 tsp freshly blended cinnamon and cloves

Thanks for your time.Hope you would enjoy making pear paste. Please share with friends and family.