Vanilla Spiced Pear Butter

Combine pears, wine and lemon juice in a heavy large saucepan. Cover and simmer until pears are soft, pushing unsubmerged pears into the liquid occasionally, about 50 minutes. Transfer to a blender and puree.

Return puree to a heavy large saucepan. Place orange peel, cloves, vanilla bean, cinnamon stick and cardamom in a cheesecloth pouch and add to pureed pears. Stir in sugar and salt. Continue stirring over low heat until sugar dissolves. Increase heat to medium-low and boil gently until mixture thickens and mounds slightly on the spoon, stirring often, about 2 hours.

Discard cheesecloth pouch with spices. Spoon butter into a hot, clean canning jar, filling only to 1/4 inch from the top. Immediately wipe rim, using a towel dipped into hot water. Place lid on the jar; seal tightly. Repeat with remaining jars.

Arrange jars in a large pot. Add boiling water to the pot so that at least 1 inch of water covers the tops of the jars. Cover the pot and boil rapidly for 15 minutes. Remove jars from the pot and place on a kitchen towel. Cool to room temperature. Press the center of each lid. If lid stays down, jar is sealed. (If lid pops up, store butter in the refrigerator.)

Store in a cool dry place for up to 1 year. Refrigerate for up to two weeks after opening.