Apple-Pear Butter on Cheese Toast

I hope that the title grabbed your attention.  There has been on-going talk about occasionally posting recipes to our blog, and because of an intense love for cheeses and a wintry need to consume comforting food in a hurry, I am offering up this quick little recipe for the upcoming holiday.  This recipe  comes from a favorite book by Laura Werlin: The All American Cheese and Wine Book. Werlin provides great information about pairing wines and cheeses but also introduces various wine makers and cheese makers featured in the book.

Another reason I chose this recipe is because I have late-harvest still on the brain.  Werlin’s suggests the following as a perfect pairing:

The cheese takes on a rich, caramel-like flavor once it is toasted.  In combination with the sweet butter, a wine with honey and butterscotch flavors is in order.  Look for a Washington state or New York ice wine, or any late-harvest wine, such as a late-harvest Semillon.

Yum!  And now onto the recipe……..

FOR THE BUTTER:

4 medium apples (about 1 1/2 pounds), such as Gala or Braeburn, peeled, cored, and cut into 1-inch chunks
2 medium pears (about 3/4 pound), such as Bosc, peeled, cored, and cut into 1-inch chunks
1 cup apple cider
1/4 cup plus 1 Tbsp brown sugar
1 teaspoon fresh lemon juice
1/4 teaspoon cinnamon

To make the butter:  In a large, heavy-bottomed pot, combine the apples, pears, cider, sugar, lemon juice, and cinnamon and turn the heat to high.  Bring to a boil, then immediately reduce the heat to low.  Cook, stirring occasionally, until there is no liquid left, about 2 1/2 to 3 hours.  Stir fairly vigorously to smooth out the mixture and then let it cool to room temperature.  (The butter will keep, tightly covered, for 2 weeks in the refrigerator.  Makes about 1 1/5 cups.)

FOR THE TOASTS:

9 slices white bread, crusts removed

8 ounces cheddar cheese , thinly sliced (Werlin showcases Cabot Creamery Cheddar in the book but you might look up an artisan cheese maker in the sidelines of the Pacific Northwest Cheese Project or just use your favorite.)

Preheat the broiler.

Place the bread slices on a baking sheet and toast on one side until light brown, about 2 minutes.  Turn the bread and top each slice with some cheese slices.  Broil until the cheese is golden-brown and bubbly, about 2 minutes.  Cut each slice into quarters.

To serve, spoon some apple-pear butter into the center of each of 6 plates.  Surround with 6 pieces of cheese toast and serve.  (You will have extra butter.)

Serves 6