Pear and Rosemary Butter

1. 1

   Boil juice in heavy large pot until reduced to 1 cup, about 30 minutes.

2. 2

   Add pears and pinch of salt; return to boil.

3. 3

   Reduce heat, cover, and simmer until pears are very soft, stirring occasionally to immerse pears in juice, about 25 minutes.

4. 4

   Transfer mixture to processor and puree until smooth.

5. 5

   Return puree to same pot.

6. 6

   Scrape in seeds from vanilla bean; add bean.

7. 7

   Cover partially; simmer over medium-low heat until puree is thick enough to mound slightly on spoon, stirring often and being careful when removing lid (puree will spatter vigorously), about 10 minutes.

8. 8

   Remove from heat.

9. 9

   Discard vanilla bean.

10. 10

    Stir in rosemary and vinegar.

11. 11

    Cover; let stand 30 minutes to infuse.

12. 12

    Discard rosemary.

13. 13

    Cool to room temperature.

14. 14

    Cover and chill until cold, about 4 hours.

15. 15

    (Can be prepared 2 weeks ahead.

16. 16

    Keep chilled.)

17. 17

    *Available at natural foods stores and many supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.