More Great Recipes: Condiment, Sauce | Spread

Rosemary Pear Butter


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Member since 2006

Serves 2 pints | Prep Time | Cook 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)


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.



Pairs Well With


Notes

A dash of local for every season
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