Rosemary Pear Butter

1. 1

   Peel & chop pears, placing in water so they don't dry out.

2. 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. 3

   Preheat oven 300u00b0F Remove cinnamon & set aside.

4. 4

   Puree pears with liquid in blender or food processor until as smooth.

5. 5

   Transfer pureed pears to large, heavy baking dish.

6. 6

   Mix in honey, rosemary, & cinnamon.

7. 7

   Bake 2-3 hours, stirring occasionally, till sauce is thickened, bubbling, and dark brown around edges.

8. 8

   Add single drop of lemon juice (any more would be overpowering).

9. 9

   Cool completely.

10. 10

    For Canning: Reheat until simmering & ladle into hot sterilized jars. Process according to standard canning methods.

11. 11

    For Freezing: Divide cooled mixture into plastic containers & refrigerate or freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.