Spiced Pear Preserves on Sugar Cream Biscuits

It's Autumn again y'all- I officially listened to my first Christmas song of the year this week (don't judge)...oh how I've missed Johnny Mathis.

You know what pairs perfectly with Autumn (and Johnny Mathis)? Spiced Pear Preserves. With lightly sweetened, golden biscuits.

But I gotta say..you put anything on a buttery biscuit and I'll eat it.

But this pear preserve is delicious- and surprisingly easy. The recipe below has been scaled down to make just enough for about a jar full- which, since I'm often cooking for one, is perfect. Just two ripe pears simmered in sugar and spices for a couple hours and its done! And your house smells delicious. Win and win.
 

Spiced Pear Preserves
Adapted from Taste of Home
2 medium pears, peeled, cored, and chopped
3/4 cup sugar
scant 1/4 teaspoon cinnamon
dash allspice
1/2 teaspoon lemon juice

1) Combine everything together and simmer for about 1.5-2 hours or until thick, stirring occasionally. Stir more frequently as the mixture thickens. About 1.5 hours into simmering, lightly mash the pear pieces with a potato masher.

2) Once the mixture is thick enough for your tastes, remove from heat, pour into a half-pint jar (or small tupperware container) and store in the refrigerator.
*The original recipe from Taste of Home provides canning instructions for long term storage. 

Sugar Cream Biscuits
makes 6-8
1 1/2 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons cold butter, diced
1 egg
1/2 cup cream or evaporated milk

1) Preheat oven to 425F. Stir together the flour, baking powder, salt, and sugar. Cut in butter until the mixture resembles coarse crumbs. Whisk together the egg and cream and add to the flour mixture, stirring only until incorporated and forms a moist dough.

2) Pat out dough onto a lightly floured surface and cut out 6-8 biscuits. Place biscuits on a greased baking sheet, touching slightly. Bake for about 10-13 minutes, until golden brown. Serve warm. Great with pear preserves or honey (my two favorite options).