Rosemary Pear Butter

Made This Recipe? Add Your Photo

Total Time
5hrs
Prep
1 hr
Cook
4 hrs

I absolutely love fruit butters, and the fresh rosemary makes this one especially delectable

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Peel & chop pears, placing in water so they don't dry out.
  2. 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.
  3. Preheat oven 300°F Remove cinnamon & set aside.
  4. Puree pears with liquid in blender or food processor until as smooth.
  5. Transfer pureed pears to large, heavy baking dish.
  6. Mix in honey, rosemary, & cinnamon.
  7. Bake 2-3 hours, stirring occasionally, till sauce is thickened, bubbling, and dark brown around edges.
  8. Add single drop of lemon juice (any more would be overpowering).
  9. Cool completely.
  10. For Canning: Reheat until simmering & ladle into hot sterilized jars. Process according to standard canning methods.
  11. For Freezing: Divide cooled mixture into plastic containers & refrigerate or freeze.