Rosemary Pear Butter

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

• Ready In: 5 hrs
• Yields: 2 pints

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)

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.