Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pear Rosemary Butter Recipe
    Lost? Site Map

    Pear Rosemary Butter

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs

    1 hrs

    5 hrs

    Beanwean's Note:

    I adapted this from a recipe I saw in the October 2003 Bon Appetit. The people I tested my first batch on today said it had a nice balance of pear-to-rosemary flavor. I used Bartlett pears, the original recipe calls for Boscs. I'll try Boscs next, since I have both kinds falling off my pear trees. This is a work in progress. I may amend the recipe after I make it a few more times.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    eight o ...

    Units: US | Metric

    • 1 cup unsweetened pear juice
    • 16 cups prepared pears, peeled cored,cut into 1 inch pieces,to make 2 quarts pear pulp
    • 1 tablespoon vanilla
    • 12 inches fresh rosemary
    • 1 teaspoon balsamic vinegar

    Directions:

    1. 1
      Make your own pear juice using a juicer, or purchase unsweetened pear juice at a health food store or grocery.
    2. 2
      Cook pears in pear juice until soft, 25-35 minutes.
    3. 3
      Remove from pot with slotted spoon, press through food mill or sieve to make 2 quarts pulp.
    4. 4
      Reserve juice for your next batch of pear butter.
    5. 5
      Put pear pulp in large, heavy-bottomed pan.
    6. 6
      Add vanilla and simmer until thick, stirring frequently to prevent scorching.
    7. 7
      Test for doneness by placing a teaspoonful of the pulp on a saucer and chilling for a few minutes.
    8. 8
      If there is no water ring around the pulp, the butter is done.
    9. 9
      This may take several hours, so be patient, and don’t forget to stir!
    10. 10
      Remove from heat, add rosemary and balsamic vinegar, stir gently.
    11. 11
      Let steep for 30 minutes to an hour.
    12. 12
      Meanwhile, prepare jars and lids for canning.
    13. 13
      Remove rosemary from pear butter, return to stove and heat butter until simmering.
    14. 14
      Pour hot into hot jars leaving ¼” headspace.
    15. 15
      Screw on lids and let cool on rack.
    16. 16
      Process in a boiling water bath for ten minutes.
    17. 17
      Yield: 5 eight ounce jars.

    Browse Our Top Jams and Preserves Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Pear Rosemary Butter

    Serving Size: 1 (2594 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 307.2
     
    Calories from Fat 5
    81%
    Total Fat 0.6 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 5.6 mg
    0%
    Total Carbohydrate 80.1 g
    26%
    Dietary Fiber 15.9 g
    63%
    Sugars 50.9 g
    203%
    Protein 1.9 g
    3%

    The following items or measurements are not included:

    pear juice

    fresh rosemary

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites