Pear Rosemary Butter
Cook Time: 5 hours | Prep Time: 1 hour | Total Time: 6 hours
Description: 🍐🌿 I adapted this recipe from a delightful find in the October 2003 edition of Bon Appetit magazine. After testing my first batch, I received glowing feedback about its harmonious blend of pear and rosemary flavors. While I opted for Bartlett pears, the original recipe suggests using Boscs, which I plan to try next as both varieties are abundant on my pear trees. Consider this recipe a work in progress, subject to refinement after a few more trials.
Recipe Category: Fruit | Keywords: Weeknight, Stove Top, Easy
Ingredients:
- 1 quart of pears
- 16 ounces of unsweetened pear juice
- 1 vanilla bean
- 12 sprigs of fresh rosemary
- 1/4 cup of balsamic vinegar
Nutritional Information (per serving):
- Calories: 307.2
- Fat Content: 0.6g
- Saturated Fat Content: 0g
- Cholesterol Content: 0mg
- Sodium Content: 5.6mg
- Carbohydrate Content: 80.2g
- Fiber Content: 16g
- Sugar Content: 51g
- Protein Content: 2g
Yield: 5 eight ounce jars
Recipe Instructions:
| Step | Instructions |
|---|---|
| 1 | Make your own pear juice using a juicer, or purchase unsweetened pear juice from a health food store or grocery. |
| 2 | In a large pot, cook the pears in pear juice until they are soft, which usually takes around 25-35 minutes. |
| 3 | Remove the cooked pears from the pot using a slotted spoon, and press them through a food mill or sieve to obtain 2 quarts of pulp. |
| 4 | Set aside the juice for future batches of pear butter. |
| 5 | Transfer the pear pulp into a large, heavy-bottomed pan. |
| 6 | Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the pear pulp. |
| 7 | Simmer the mixture over low heat until it thickens, stirring frequently to prevent scorching. |
| 8 | To test for doneness, place a teaspoonful of the pulp on a saucer and chill it for a few minutes. If there is no water ring around the pulp, the butter is ready. This process may take several hours, so patience is key. Remember to stir regularly to ensure even cooking. |
| 9 | Once the butter reaches the desired consistency, remove it from the heat and add the fresh rosemary and balsamic vinegar. Stir gently to incorporate the flavors. |
| 10 | Let the mixture steep for 30 minutes to an hour, allowing the rosemary and balsamic vinegar to infuse their essence into the butter. |
| 11 | Meanwhile, prepare your jars and lids for canning by sterilizing them. |
| 12 | Remove the rosemary sprigs from the pear butter and return the mixture to the stove. Heat the butter until it begins to simmer. |
| 13 | Carefully pour the hot pear butter into the prepared jars, leaving about 1/4 inch of headspace at the top. |
| 14 | Secure the lids tightly onto the jars, and allow them to cool on a rack. |
| 15 | Once cooled, process the jars in a boiling water bath for ten minutes to ensure proper preservation. |
| 16 | Your delicious Pear Rosemary Butter is now ready to be enjoyed or gifted to friends and family! |
