Apple butter is delicious. So is pear butter. You will agree after you taste this recipe. Pick up 3 pounds of pears at Food City and stir up a batch. Don't try to hurry it along by cooking it at a higher temperature. Grab a favorite read and sit next to the stove for the 1 3/4 hours necessary for its slow cooking. Read a bit and stir, read a bit and stir. Don't let it stick and burn. Who says you can only make preserves in the Fall. Whenever you see the necessary fruit in the produce section just pick up some and sir up a batch.

CINNAMON PEAR BUTTER
6 large firm ripe pears (about 3 pounds)
Water
1 cup plus 2 tablespoons granulated sugar
1 cup plus 2 tablespoons brown sugar
2 tablespoons ground cinnamon

Boil unpeeled pears in water to cover for 30 minutes. Drain and let sit until cool enough to handle. Set pears aside until cool enough to handle. Peel and core pears. Cut in chunks and puree in food processor or blender until smooth. You should have about 3 1/2 to 4 cups puree. Pour into heavy-bottom medium size saucepan. Add sugars and cinnamon. Mix well. Bring to a simmer over medium heat. Reduce heat to low and cook, uncovered, stirring often, about 1 hour and 45 minutes until dark brown, shiny and very thick. Store in refrigerator. Makes 2 1/2 cups.