Recipe

Rosemary Pear Butter Recipe

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Ingredients

Directions

Step #1 Peel & chop pears, placing in water so they don't dry out.
Step #2 Drain well & place this In a large-ish, heavy Dutch oven.
Step #3 Add cider so that it just covers fruit.
Step #4 Place cinnamon stick pieces beneath surface of cider.
Step #5 Simmer 30 mins until tender.
Step #6 Preheat oven 300°F Remove cinnamon & set aside.
Step #7 Puree pears with liquid in mixer or food processor/blender until as smooth.
Step #8 Transfer pureed pears to large, heavy baking dish.
Step #9 Mix in honey, rosemary, & cinnamon.
Step #10 Bake 2-3 hrs, bubbling, till sauce is thickened, stirring every once in awhile, & dark brown around edges.
Step #11 Add single drop of lemon juice (any more would be overpowering).
Step #12 Cool completely.
Step #13 For Canning: Reheat until simmering & ladle into hot sterilized jars.
Step #14 Process according to standard canning methods.
Step #15 For Freezing: Divide cooled mixture into plastic containers & put in the fridge or freeze.
Enjoy the Rosemary Pear Butter recipe