Rosemary Pear Butter

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READY IN: 5hrs
YIELD: 2 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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