One of my New Year's resolution from 2012 was to begin learning to ferment fruits. I have done a good job of incorporating fermented dairy (like Greek yogurt) and veggies (like sauerkraut and carrot sticks), into our diet, but this was a new step. I was very happy with how this recipe turned out. Try your own variation. Go ahead and experiment, any dried fruit should work well!
This is similar to the recipe from Nourishing Traditions by Sally Fallon, only greatly reduced (even we can't eat 2 quarts of pear butter in two months!) and simplified.
1 cup dried pears (I used Asian pears)
1/2 teaspoon Celtic sea salt
1 tablespoon whey
1 tablespoon raw honey
1/2 teaspoon cinnamon, optional
Makes 1 cup
Cook pears in water until soft. Drain water (can be saved for use in smoothies) and place softened dried pears in blender with remaining ingredients. Place in one cup mason jar. Cover tightly and leave out on the kitchen counter for two days. Transfer to refrigerator Enjoy within two months.
Eat any way you would jam. I served ours this morning with my soaked whole wheat flour crepes with homemade ricotta. Also delicious on toasted bread with peanut butter.