Smith Berry Barn

brown sugar

Ginger Pear Butter

October 10, 2020
Ginger Pear Butter
Print Recipe
This mellow, sweet sauce is simmered in a slow cooker and gently spiced with fresh ginger. Special tools required: slow cooker and immersion blender
Servings Prep Time
6 half pints 30 minutes
Cook Time
12 hours
Servings Prep Time
6 half pints 30 minutes
Cook Time
12 hours
Ginger Pear Butter
Print Recipe
This mellow, sweet sauce is simmered in a slow cooker and gently spiced with fresh ginger. Special tools required: slow cooker and immersion blender
Servings Prep Time
6 half pints 30 minutes
Cook Time
12 hours
Servings Prep Time
6 half pints 30 minutes
Cook Time
12 hours
Ingredients
  • 6 lbs fresh pears (peeled, sliced and cored)
  • 1 piece fresh ginger (thumb-sized) (peeled, cut into 1/4" pieces)
  • 1/3 cup brown sugar
  • 2 Tbs pure vanilla extract
  • 1 ea juice of one lemon
  • 1/4 tsp salt
  • 1/2 cup water
Servings: half pints
Instructions
  1. Peel, slice and core the pears and place in slow cooker.
  2. Add all remaining ingredients to slow cooker.
  3. Cover slow cooker and cook on low for 8-10 hours. Feel free to stir occasionally during this time.
  4. Once pears have simmered and softened for desired cooking time, puree the pears using a hand immersion blender.
  5. Re-set your slow cooker to high and cook for 2-4 hours, or until pear sauce cooks down to a thicker consistency. Stir occasionally during this step.
  6. Once your pear butter has reached the desired consistency, it can be refrigerated for several weeks or preserved into canning jars for up to 1 year (see directions below).
Recipe Notes

Pear Butter can be preserved using the Ball Canning Method:

  1. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  2. Ladle hot pear butter into a hot jar leaving a 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  3. Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 12 hours. Lid should not flex when center is pressed.

Caramelized Spiced Pears

October 10, 2020
Caramelized Spiced Pears
Print Recipe
This is a very easy preparation for fresh, ripe pears and creates an elegant dessert with very little effort.
Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Caramelized Spiced Pears
Print Recipe
This is a very easy preparation for fresh, ripe pears and creates an elegant dessert with very little effort.
Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Ingredients
  • 4 Tbs butter
  • 4 each fresh, ripe pears peeled, cored and sliced into quarters
  • 1/4 cup brown sugar packed
  • 1 tsp cinnamon
  • 1 tsp pure vanilla extract
  • vanilla ice cream
Servings: servings
Instructions
  1. Prepare pears by peeling, coring and slicing into quarters.
  2. Combine brown sugar and cinnamon in small bowl and set aside.
  3. Melt butter in skillet over medium-high heat.
  4. Add pears to the melted butter, cut side down, arranging them carefully in the pan. Cook the pears until they begin to brown, but don't let them burn (approximately 3-4 minutes).
  5. Turn each slice with tongs, placing the other cut side down and brown again in the same way (approximately 3-4 minutes).
  6. Finally turn the pears once more so that the unbrowned side is facing down.
  7. While browing the final side, add the sugar mixture and swirl pan to incorporate into the sizzling butter. Be careful during this stage and be prepared to work quickly.
  8. Add the vanilla extract and cook for another 3-4 minutes or until the liquid begins to caramelize, turning a medium brown and thickened.
  9. Transfer pears to individual bowls. Add a scoop of vanilla ice cream and drizzle caramel sauce over entire dish. Enjoy!
Recipe Notes

Pears may be cut into thinner slices for a different presentation (we like to use ours on dessert pizza!), but be cautious not to over-cook the pears.  They burn easily!

Spiced Pear Cobbler

October 9, 2020
Spiced Pear Cobbler
Print Recipe
This is a perfect dessert to enjoy in the fall, featuring fresh, ripe pears and seasonal spices. Best served warm with vanilla ice cream!
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
45 minutes 30 minutes
Spiced Pear Cobbler
Print Recipe
This is a perfect dessert to enjoy in the fall, featuring fresh, ripe pears and seasonal spices. Best served warm with vanilla ice cream!
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
45 minutes 30 minutes
Ingredients
For the Filling
  • 3 Tbs butter
  • 8 each fresh, ripe pears peeled, cored and cut into pieces
  • 1 cup sugar
  • 1/4 cup corn starch
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
For the Topping
  • 1 1/2 cups all purpose flour
  • 1/2 cup brown sugar packed
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp freshly ground nutmeg
  • 1/4 tsp salt
  • 1/4 cup unsalted butter chilled and cut into pieces
  • 1/4 cup half & half
Servings: servings
Instructions
To prepare the Filling
  1. Preheat oven to 350 degrees.
  2. Mix all dry ingredients in bowl and set aside.
  3. Melt butter in a skillet over medium heat on the stovetop. Add pears and stir to coat.
  4. Add the sugar mixture and stir to coat pears. Continue cooking and stirring carefully until sugar mixture is dissolved and becomes thickened and bubbly, approximately 5 minutes.
  5. Stir in the vanilla and remove from heat. Transfer pear mixture to a 2 quart baking dish and place in preheated oven while you prepare the topping dough. (Remove from oven after 10 minutes or as soon as topping is ready to be added)
To prepare the Topping
  1. Place all dry ingredients in a mixing bowl and stir to combine.
  2. Add the diced butter and mix with a hand-held pastry blender until well mixed and the butter is in pea-sized pieces. (You may use a fork or your fingers for this step if you prefer)
  3. Add the half & half to the mixing bowl and stir gently until the mixture just comes together and resembles a soft dough.
  4. Remove the baking dish from the oven if it's not already out. Carefully drop the dough by spoonfuls onto the pear mixture.
  5. Place the baking dish back in the oven and bake for 30 minutes, or until the topping is lightly browned and filling is bubbling.
  6. Once removed from the oven, allow to cool slightly. Can be served warm or at room temperature.

Apple Butter

October 15, 2019
Apple Butter
Print Recipe
This is an easy, mostly hands-off recipe, that allows you to prep your apples and let the slow cooker do most of the work. You will want to time your cooking accordingly, however, so that you can fit it all into one day. Enjoy this apple butter many ways...spread onto baked goods, stirred into oatmeal or as a topping for savory meats, such as pork or chicken. It's delicious simply by the spoonful, too!
Servings Prep Time
6 half pints 30 minutes
Cook Time Passive Time
12 hours 12 hours
Servings Prep Time
6 half pints 30 minutes
Cook Time Passive Time
12 hours 12 hours
Apple Butter
Print Recipe
This is an easy, mostly hands-off recipe, that allows you to prep your apples and let the slow cooker do most of the work. You will want to time your cooking accordingly, however, so that you can fit it all into one day. Enjoy this apple butter many ways...spread onto baked goods, stirred into oatmeal or as a topping for savory meats, such as pork or chicken. It's delicious simply by the spoonful, too!
Servings Prep Time
6 half pints 30 minutes
Cook Time Passive Time
12 hours 12 hours
Servings Prep Time
6 half pints 30 minutes
Cook Time Passive Time
12 hours 12 hours
Ingredients
  • 6 lbs apples peeled, cored and sliced (approximately 15-18 medium apples)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup fresh apple cider
Servings: half pints
Instructions
  1. Peel, core and slice your apples and place into the slow cooker.
  2. Sprinkle the sugar and spices over the apples and stir to combine as best you can. Feel free to add the spices halfway through to make mixing easier. Don't worry if it doesn't mix thoroughly, as the spices will become incorporated as the apples cook down.
  3. Pour the fresh apple cider over the apple mixture.
  4. Set your slow cooker to the 'low' setting and allow to cook for approximately 10 hours. You may want to stir your apples a couple of times during this process, however it is generally not necessary.
  5. After approximately 10 hours, carefully blend the apple mixture with an immersion blender until smooth. Be careful of splatter, since mixture will be very hot.
  6. Once blended, remove the lid and set your slow cooker to the 'high' setting for approximately 2 hours. This will reduce your apple mixture to a more concentrated state. Stir the mixture on occasion and turn down the setting if it seems necessary. Your apple butter is finished when it has thickened to a creamy, spreadable consistency.
Recipe Notes

This apple butter can be stored in the refrigerator for a week or so.  It can also be frozen or canned according to the specific guidelines for apple butter.  We use the Ball Blue Book Guide to Preserving, or you may visit the Ball Canning website for instructions.

Spiced Wine Poached Pears

November 18, 2017
Spiced Wine Poached Pears
Print Recipe
Our Comice pears are perfect for this amazingly simple, yet 'fancy' dessert. Comice pears are delicious on their own, but when poached in this simple wine sauce, they rise to a whole new level!
Servings Prep Time
4 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
45 minutes
Spiced Wine Poached Pears
Print Recipe
Our Comice pears are perfect for this amazingly simple, yet 'fancy' dessert. Comice pears are delicious on their own, but when poached in this simple wine sauce, they rise to a whole new level!
Servings Prep Time
4 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
45 minutes
Ingredients
  • 4 whole fresh pears (peeled, stem on)
  • 2 1/2 cups red wine
  • 1 cup water
  • 1 cup brown sugar
  • 2 Tbs mulling spices (Smith Berry Barn)
Servings: servings
Instructions
  1. Peel pears with paring knife, leaving the stem on the pear. Slice a small section off bottom to help the pear stand upright.
  2. Place red wine, water, brown sugar and mulling spices in sauce pan large enough to hold 4 pears. Add pears and make sure they're completely covered with liquid. If not, add a bit more wine and water to cover.
  3. Bring liquid just to a boil and reduce heat to a simmer. Allow pears to simmer in wine sauce until softened all the way through, approximately 25-30 minutes. A toothpick can be inserted into the pear to test for doneness.
  4. Remove pears from simmering liquid and place on a plate to drain and cool slightly.
  5. Bring wine sauce back to a boil and allow to gently boil for 15-20 minutes until reduced to a syrup consistency. Pour syrup through strainer to strain out spices.
  6. Place each pear in an individual serving dish. Pour syrup over pears. Add a scoop of vanilla ice cream and add a bit more syrup. Enjoy!

Ginger Pear Crumble Bars

November 18, 2017
Ginger Pear Crumble Bars
Print Recipe
Feel free to substitute any of our jams or fruit butters...our Raspberry Rhubarb is another favorite of ours for this recipe.
Servings Prep Time
36 servings 20 minutes
Cook Time
50-60 minutes
Servings Prep Time
36 servings 20 minutes
Cook Time
50-60 minutes
Ginger Pear Crumble Bars
Print Recipe
Feel free to substitute any of our jams or fruit butters...our Raspberry Rhubarb is another favorite of ours for this recipe.
Servings Prep Time
36 servings 20 minutes
Cook Time
50-60 minutes
Servings Prep Time
36 servings 20 minutes
Cook Time
50-60 minutes
Ingredients
  • 1 1/3 cups all purpose flour (unbleached)
  • 1 1/4 cups oatmeal (quick-cooking)
  • 1/3 cup sugar
  • 1/3 cup brown sugar (packed)
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 tsp ground ginger
  • 1/2 cup chopped pecans
  • 3/4 cup unsalted butter (softened)
  • 1 cup pear butter (Smith Berry Barn)
Servings: servings
Instructions
  1. Preheat oven to 350 degrees. Prepare a 9" x 9" baking dish (see note below).
  2. Mix flour, oats, sugars, baking soda, salt, ginger and nuts, using electric mixer on low speed until incorporated.
  3. Cut butter into pieces and add to mixer while running on low speed. Continue to mix until butter becomes fully blended in and mixture looks crumbly.
  4. Measure 3 loosely packed cups of mixture into baking pan and press evenly into the bottom of the pan. Bake the crust until lightly browned, approximately 20 minutes.
  5. Remove baking pan from oven and carefully spread pear butter over crust, making sure to cover entire surface, all the way to the edges.
  6. Sprinkle the remaining crumb topping in an even layer over the pear butter.
  7. Return baking dish to oven and bake until topping is golden brown and filling begins to bubble, approximately 30 minutes.
  8. Allow pan to cool completely before cutting bars into squares. For best results, use a pastry scraper/cutter to cut evenly into 1" squares.
Recipe Notes

To prepare a baking dish for easy removal of bar cookies:?? First, prepare pan with butter or cooking spray.?? Cut two sheets of parchment paper that measure several inches larger than the pan you're using.?? Lay each piece of paper in pan and make crease marks on two opposing edges of pan to mark your fold lines.?? Remove paper and fold each side at fold lines.?? Place paper with open folded edges face down in pan and fold long edges up the side of the pan.?? Repeat with second sheet of parchment, laying it in pan the opposite direction.?? You should have four edges sticking up out of the pan and, once filled with the dough and baked, will come out very easily by simply lifting the edges of the paper, up and out of the pan.?? Voila!

Fresh Applesauce

October 12, 2016
Fresh Applesauce
Print Recipe
Use this basic recipe for fresh applesauce and create different flavor profiles by mixing varieties of apples. See our suggestions below for the best apples to use for saucing. For added flavor, try adding cinnamon or ginger to taste.
Servings Prep Time
4 pints 20-30 minutes
Cook Time
30 minutes
Servings Prep Time
4 pints 20-30 minutes
Cook Time
30 minutes
Fresh Applesauce
Print Recipe
Use this basic recipe for fresh applesauce and create different flavor profiles by mixing varieties of apples. See our suggestions below for the best apples to use for saucing. For added flavor, try adding cinnamon or ginger to taste.
Servings Prep Time
4 pints 20-30 minutes
Cook Time
30 minutes
Servings Prep Time
4 pints 20-30 minutes
Cook Time
30 minutes
Ingredients
  • 16 medium apples (approximately 6 lbs)
  • 1/2 lemon (juice and zest)
  • 1 cup water
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 tsp salt (optional)
Servings: pints
Instructions
  1. Peel, core and slice apples.
  2. Place all ingredients, including apples into large stock pot.
  3. Bring just to a boil on medium-high heat.
  4. Reduce heat to medium-low and simmer for 20-30 minutes, stirring (mashing) occasionally with potato masher.
  5. Sauce is finished when apples have softened completely. Sauce will be slightly chunky. If a smoother consistency is desired, run the sauce through a food mill or food processor.
  6. Sauce may be frozen for up to 6 months, or canned following specific canning guidelines for applesauce.
Recipe Notes

Apple Suggestions: ??We use at least two varieties in our sauce and can give you ideas on which varieties to combine for the best flavor and texture. ??Some of our favorite apples for saucing include McIntosh, Liberty, Gravenstein, Akane, Jonagold and Melrose. ??Stop in for samples and check out our Apple Variety list for information on the best apples for saucing.

Baked Apples with Crisp Topping

October 12, 2016
Course
Baked Apples with Crisp Topping
Print Recipe
Part 'baked apple', part 'apple crisp'...but no matter what you call it, it tastes delicious! And it's easy to make! Many of our apple varieties are great for baking. We like Jonathan, Jonagold, Honeycrisp or Empire, just to name a few. Special thanks to long-time staffer, Teanna, and neice, Summer, for their help developing this yummy recipe!
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Baked Apples with Crisp Topping
Print Recipe
Part 'baked apple', part 'apple crisp'...but no matter what you call it, it tastes delicious! And it's easy to make! Many of our apple varieties are great for baking. We like Jonathan, Jonagold, Honeycrisp or Empire, just to name a few. Special thanks to long-time staffer, Teanna, and neice, Summer, for their help developing this yummy recipe!
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Ingredients
Start with
  • 6 medium apples
  • 1 cup apple cider (sub water if necessary)
  • 12 Tbs raspberry rhubarb jam (Smith Berry Barn brand is the best!)
For the Topping
  • 1/2 cup butter
  • 1/2 cup all purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup oatmeal
  • 1/4 cup hazelnuts (chopped)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 pinch freshly grated nutmeg
Servings: servings
Instructions
Prep the apples
  1. Preheat oven to 350 degrees.
  2. Core each apple and slice in half length-wise.
  3. Scoop out a bit more of the center of each cored area to create a small well for the jam.
  4. Fill each well with approximately 1 Tbs jam.
  5. Place apples (cut side up) in a 9"x13" baking dish.
  6. Pour cider (or water) into bottom of baking dish.
Prep the Crisp
  1. Mix all remaining ingredients with a pastry blender until blended and crumbly. A food processor will work, as well, but be careful not to over-mix.
  2. Evenly distribute the topping mixture on top of each apple half, mounding and pressing lightly to keep it in place.
  3. Bake 35-45 minutes, until apples are softened and topping is golden-brown. Test for doneness by piercing apple with a fork. Baking times will vary depending on the variety of apple you choose.
  4. Serve warm with vanilla ice cream.
Recipe Notes

This recipe can easily be cut in half using an 8"x8" baking dish and half the apples. ??However, we recommend preparing the entire topping recipe, so you can refrigerate or freeze the other half to use at a later date.

Baked Apples

October 11, 2016
Course
Baked Apples
Print Recipe
This is an easy dessert that can be modified with whatever ingredients you have on hand. Or, use your creativity for new flavor combinations. This basic recipe can be followed with nearly any apple variety and any filling combination (baking times may vary).
Servings Prep Time
4 servings 20-30 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 20-30 minutes
Cook Time
30-40 minutes
Baked Apples
Print Recipe
This is an easy dessert that can be modified with whatever ingredients you have on hand. Or, use your creativity for new flavor combinations. This basic recipe can be followed with nearly any apple variety and any filling combination (baking times may vary).
Servings Prep Time
4 servings 20-30 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 20-30 minutes
Cook Time
30-40 minutes
Ingredients
Start with:
  • 4 large apples (see variety notes below)
  • 1/2 cup apple cider
For the filling:
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 tsp crystallized ginger (finely chopped - optional)
  • 1/4 cup hazelnuts (chopped)
  • 1/4 cup oatmeal (or try dried cranberries, raisins, etc)
  • 1 Tbs butter (divided)
Servings: servings
Instructions
To start:
  1. Preheat oven to 375 degrees.
  2. Remove the core from each apple and place in an 8"x8" baking dish. You may wish to core out a little extra apple to make room for more filling.
  3. Pour apple cider into the bottom of the baking dish.
For the filling:
  1. Mix all ingredients in a small bowl and generously fill each apple with the filling.
  2. Place a small piece of butter on top of the filling on each apple.
To bake:
  1. Bake at 375 degrees for approximately 30 minutes. Check for doneness by piercing the apple with a fork.
  2. Bake for an additional few minutes if still firm towards the center. Different apples will take more or less time depending on the density of the flesh.
To serve:
  1. Serve warm with a scoop of vanilla ice cream. Make sure to scoop the extra juices from the baking dish and drizzle over the top of the ice cream.
Recipe Notes

Some of our favorite apples for baking are Jonathan, Jonagold, Honeycrisp, Northern Spy and Rome Beauty. ??Visit our Orchard Variety page for more details on each variety.

Raspberry Rhubarb Crisp

July 29, 2016
Course
Raspberry Rhubarb Crisp
Print Recipe
As with most of our berry dessert recipes, this one can be altered to use just about any fruit you would like. We love the raspberry/rhubarb combo, but any berry medley is wonderful...simply adjust the amount of sugar to taste.
Servings Prep Time
6 servings 30-40 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 30-40 minutes
Cook Time
40 minutes
Raspberry Rhubarb Crisp
Print Recipe
As with most of our berry dessert recipes, this one can be altered to use just about any fruit you would like. We love the raspberry/rhubarb combo, but any berry medley is wonderful...simply adjust the amount of sugar to taste.
Servings Prep Time
6 servings 30-40 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 30-40 minutes
Cook Time
40 minutes
Ingredients
Ingredients for Filling:
  • 3 cups rhubarb (approx 5 stems)
  • 3 cups raspberries
  • 1 tsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1/2 cup sugar
  • 2 Tbs cornstarch
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
Ingredients for Topping:
  • 1 cup flour
  • 1 cup brown sugar
  • 1/2 cup oatmeal
  • 1/3 cup melted butter
Servings: servings
Instructions
To prepare the filling:
  1. Preheat oven to 350 degrees.
  2. Prepare the rhubarb by dicing into 1/2" pieces and steaming on the stove top for approximately 3 minutes. Just enough to soften slightly.
  3. In large mixing bowl, gently mix together the berries, rhubarb, lemon juice and lemon zest.
  4. In a separate bowl, mix together the sugar, corn starch, cinnamon and salt until well combined.
  5. Sprinkle dry mixture over berry mixture and stir gently.
  6. Place berry mixture into a buttered 8" square baking pan.
  7. Bake berry mixture for approximately 15 minutes, while you prepare the topping. This allows the fruit mixture to cook and set, without over-baking the topping.
To prepare the topping:
  1. In a large mixing bowl, mix together the flour, brown sugar and oatmeal.
  2. Add the melted butter and stir to combine. You should have a crumbly mixture when fully incorporated. Use your fingers if you'd like!
  3. Remove berry mixture from the oven and carefully sprinkle the topping mixture over entire surface of fruit.
  4. Raise oven temperature to 375 degrees and place pan back in oven to finish baking. Bake for approximately 20 minutes, or until topping is golden brown and filling is bubbly.
Recipe Notes

Sometimes when our fruit is extra juicy, we lose some of our topping into the berry mixture. ??We don't mind, though...just top it with some vanilla ice cream and watch it disappear!