ROSEMARY PEAR BUTTER

 

  • Cooking Time:
  • Servings: 2 pints
  • Preparation Time:

Ingredients

  • 4 lbs ripened pears
  • 2 cups apple cider
  • 1 cinnamon stick, split lengthwise
  • 1/2 cup honey (local, wildflower)
  • 2 sprigs fresh rosemary
  • 1 drop fresh lemon juice (optional)

Directions

  • Peel & chop pears, placing in water so they don't dry out.
  • Drain well and place in a large, heavy Dutch oven.
  • Add cider so that it just covers fruit.
  • Place cinnamon stick pieces beneath surface of cider.
  • Simmer 30 minutes until tender.
  • Preheat oven 300°F
  • Remove cinnamon & set aside.
  • Puree pears with liquid in blender or food processor until as smooth.
  • Transfer pureed pears to large, heavy baking dish.
  • Mix in honey, rosemary, & cinnamon.
  • Bake 2-3 hours, stirring occasionally, till sauce is thickened, bubbling, and dark brown around edges.
  • Add single drop of lemon juice (any more would be overpowering).
  • Cool completely.
  • For Canning: Reheat until simmering & ladle into hot sterilized jars. Process according to standard canning methods.
  • For Freezing: Divide cooled mixture into plastic containers & refrigerate or freeze.

Notes

Categories: Condiment, Sauce  Spread 
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