Recipes

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.