Hors d'oeuvres

Crockpot Chic: Pear Muscat Marmalade

5 Comments 10 February 2010

Crockpot Chic - Muscat Pear Marmalade, Recipe By Chef Lea McIntosh

Preview recipe featured in Nesting Newbies Magazine, Winter ’10

“My favorite indulgence is creamy gorgonzola cheese with quince paste on crackers. I set out to create a crockpot jam that would rival this combination. I considered spiced cranberry chutney and apple butter, but nothing clicked until I thought to turn pears and muscat grapes into marmalade. Success! Now I keep this and the delicious Raincoast Crisps on hand for my gorgonzola fix.”

Pear Muscat Marmalade
Yields: 1 quart

Ingredients:
2 ½ pounds Bartlett or d’Anjou pears, peeled, cored, and chopped
½ pound Granny Smith tart apples, peeled, cored, and chopped
2 cups sweet Muscat dessert wine
3 cups granulated sugar
¼ cup fresh tangerine juice
2 teaspoons tangerine zest

(1) Add pear, apple, muscat dessert wine, sugar, tangerine juice, and tangerine zest to a 5- to 7- quart slow cooker insert; cover and place insert in slow cooker heating base. Cook on high for 9 to 10 hours. When it is ready, the mixture should be dark amber-brown with a sweet caramelized flavor.
(2) Using a whisk or masher, break up softened fruit pieces. Cool to room temperature. Store in air tight containers in the refrigerator up to two weeks.

STOVETOP ALTERNATIVE:
(1) Add pear, apple, muscat dessert wine, sugar, tangerine juice, and tangerine zest to a 5-quart shallow sauce pan. Cook on medium heat for approximately 2 1/2 hours, stirring about every 20 minutes for first 2 hours of cooking. During last half hour, stir every 5 to 10 minutes to prevent sticking or burning. Timing may vary slightly depending on pan or temperature used. When ready, marmalade mixture should be a dark amber-brown color with a sweet caramelized flavor.
(2) Using a whisk or masher, slightly break up softened fruit pieces. Cool to room temperature. Store in air tight containers in the refrigerator up to two weeks.

Photography By: Michael Soo

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Your Comments

5 Comments

  1. Christal Leyva says:

    Made this stuff last night… OMG !!! this is insane crazy good. Where do you come up with these recipes. ???

  2. Warren Moore says:

    Was invited to a dinner last night. Course number 2 was this recipe. If you like food. don’t pass this one up, its the BOMB! And I’m not fond of cheese!
    Like to think of myself as a “reasonable” cook, but Lea isn’t to be believed. Talk about cooking outside of the BOX?

  3. What would the shelf life be on your marmalade, thinking it would be a really nice hostess gift over the holiday season.

  4. admin says:

    I have had a batch in my refrigerator for 3 weeks sealed airtight and it is still good! I suggest once the marmalade is cooked, cooling it quickly using an ice bath technique would help extend the shelf life. Also, I suggest putting it in the cleaned and completely dry gift jars before refrigerating. I hope this helps and have a wonderful holiday!


Trackbacks/Pingbacks

  1. Chef Lea Live @ SFDC Culinarium! | Nesting Newbies - 02. Nov, 2010

    [...] Click here for the crockpot version of Muscat Pear Marmalade. [...]

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