Pear Butter

A delicious spread for toast, bagels, muffins etc. Start with about 6 Bartlett pears and 1 apple, peeled and cubed. Add 1/2 to 1 cup of sugar, 1 tsp cinnamon, 1/3 tsp allspice and cloves, and a dash of lemon juice and water. Bring to a boil and cook with the lid on until the pears are soft. Puree in a blender, bring back to boil over low heat and cook for about 5 hours (lid slightly ajar), stirring occasionally, until the puree is thick and creamy. Voilà - pear butter! Keeps for about 2 weeks in the fridge.