Every Tuesday is bagel day at our firm.
And every Tuesday, I have half of a multigrain bagel with light cream cheese. The bottom half of the bagel. Because it’s thinner. So it’s easier to cram into our toaster that obviously was not designed to toast bagels.
Except for this Tuesday.
Because this Tuesday, I brought some of my pear apple butter to the office.
And since I was mixing it up already, I decided to just go all out.
So I snatched up the top half of the multigrain bagel and defiantly shoved it into the toaster.
And I quickly remembered why I always choose the bottom half of the bagel.
At least the pear apple butter was a welcome change!
Pear Apple Butter
Recipe from Everyday Food (December 2010 issue)
Active time: 30 minutes
Start to finish: 8 1/2 hours
Makes 6 cups
2 1/2 pounds Bartlett or Anjou pears (about 5)
2 1/2 pounds McIntosh or Gala apples (about 5)
1 cup packed dark-brown sugar
1/2 teaspoon coarse salt
1 cinnamon stick
Peel, quarter, and core pears and apples. In a food processor, finely grate fruit (in batches if necessary), then transfer to a 5- to 6-quart slow cooker. Stir in dark-brown sugar, salt, and cinnamon stick. Cover and cook on high, 4 hours.
Remove cinnamon stick and reserve. Transfer mixture to processor (in batches if necessary) and process until smooth. Return to slow cooker, along with cinnamon stick, and cook on high, uncovered, until mixture is thick and browned, about 4 hours. Discard cinnamon stick and let mixture cool.
Transfer to airtight containers and refrigerate, up to 3 weeks, or freeze, up to 3 months.