I took Thursday off and we headed up Mauna Kea and spent the night at the cabins at Keanakolu. It can be cold and rainy up there but when we got there it was absolutely beautiful. There are some old apple and pear orchards that were planted in the late 1800’s up there. We were a little past Season but we did manage to get some pears and apples. They were little on the tart side. So I took all of them and made a batch apple pear butter.  It came out quite well if I may say so myself. I used the following recipe.

In the recipe it talks about a chinois sieve which is this cone shaped strainer with a similarity shaped pestle. I have two but never knew what it was called or what it’s intended use was. I always use it when I separate lilikoi juice from its seeds. I was so excited that not only did I have this sieve but now I know what it is for!!

Here are some pictures of the fruit and butter.