Pear butter, 5 ingredients
1 can 398 ml Del Monte pear halves, drained
2 tbsp. brown sugar
1 tsp. cornstarch
1/2 tsp. vanilla extract
1/8 tsp ground cinnamon
1. Using a hand blender, purée the pears until smooth.
2. In a small saucepan, using a whisk, mix the pear puree with the rest of the ingredients. Over medium-high heat, bring to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes. Stir occasionally. Leave to stand for 1 hour at room temperature before consuming.
The butter will keep for 2 weeks in the refrigerator.