Champagne Pear Butter - cooking recipe

Ingredients

20 yellow bartlet pears (peel, core, and cut into a small dice)
4 cups white sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 tablespoon pure vanilla extract
1 tablespoon cornstarch
1 cup champagne

Preparation

Place diced pears into slow cooker. In mixing bowl, combine sugar, cornstarch, spices, vanilla, and champagne, stirring to dissolve slightly. Pour mixture over pears, cover, and cook on high 2 hours, stirring occasionally until syrup starts to form. Turn to low setting and cook approximately 6-8 hours.
Ladle into blender in small batches, blending until smooth and pouring out into bowl, repeating until all the pears have been processed and you have bowl full of fruit butter. I then ladle mine into jelly jars and can them using the water bath canning method.