Lou Seibert Pappas, in her book, Jams & Jellies, has some of the easiest fruit butter recipes I've ever seen.  No need for stirring on a stovetop or even to dig out the old crockpot.  Simply put pureed fruit in the oven and bake.  This recipe can easily be adapted to other fruits such as apples, plums, and apricots.

Ingredients: 

2 pounds Anjou or Bartlett pears
2 tablespoons honey
4 strips orange zest, julienned
1/4 cup thinly sliced crystallized ginger
ground mace to taste

Directions:

Peel, core, and coarsely chop pears and puree in blender or food processor with other ingredients.  Place in a glass or ceramic baking dish and bake at 300 degrees, stirring 2 or 3 times, for 1 hour or until reduced by half and a light golden brown.  Ladle into hot sterilized jars and seal.  Keeps refrigerated up to 2 weeks or frozen up to 1 year.

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