Pear Rosemary Butter
- 1 cup unsweetened pear juice
- 16 cups prepared pears, peeled cored,cut into 1 inch pieces,to make 2 quarts pear pulp
- 1 tablespoon vanilla
- 12 inches fresh rosemary
- 1 teaspoon balsamic vinegar
- Make your own pear juice using a juicer, or purchase unsweetened pear juice at a health food store or grocery.
- Cook pears in pear juice until soft, 25-35 minutes.
- Remove from pot with slotted spoon, press through food mill or sieve to make 2 quarts pulp.
- Reserve juice for your next batch of pear butter.
- Put pear pulp in large, heavy-bottomed pan.
- Add vanilla and simmer until thick, stirring frequently to prevent scorching.
- Test for doneness by placing a teaspoonful of the pulp on a saucer and chilling for a few minutes.
- If there is no water ring around the pulp, the butter is done.
- This may take several hours, so be patient, and don't forget to stir!
- Remove from heat, add rosemary and balsamic vinegar, stir gently.
- Let steep for 30 minutes to an hour.
- Meanwhile, prepare jars and lids for canning.
- Remove rosemary from pear butter, return to stove and heat butter until simmering.
- Pour hot into hot jars leaving 1/4" headspace.
- Screw on lids and let cool on rack.
- Process in a boiling water bath for ten minutes.
- Yield: 5 eight ounce jars.
pear juice, pear, vanilla, rosemary, balsamic vinegar
Taken from www.food.com/recipe/pear-rosemary-butter-73798 (may not work)