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Rosemary Pear Butter

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Member since 2006

Serves 2 pints | Prep Time | Cook Time


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)

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.

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