Vanilla and rosemary accent this thick, smooth butter that positively shouts “pears” throughout. Spread some on ordinary bread and you'll have a fruity feast. —Kristina Pontier, Hillsboro, Oregon
16 ServingsPrep: 15 min. Cook: 2 hours + chilling
- 4 cups pear juice
- 4 pounds pears, peeled and cut into 1-inch pieces
- 1/4 teaspoon salt
- 1 vanilla bean (3 inches), split in half lengthwise
- 3 fresh rosemary sprigs (4 inches)
- 1 teaspoon white balsamic vinegar
- In a large saucepan, bring pear juice to a boil; cook for 30 minutes
- or until reduced to 1 cup. Stir in pears and salt; return to a boil.
- Reduce heat; cover and cook for 15-20 minutes or until pears are
- tender. Cool slightly.
- Transfer pear mixture to a food processor; cover and process until
- smooth. Return to the pan; add vanilla bean. Bring to a boil over
- medium heat, stirring constantly. Reduce heat; simmer, uncovered,
- for 65-75 minutes or until thickened, stirring occasionally.
- Remove from the heat. Discard vanilla bean. Stir in rosemary and
- vinegar; cover and let stand for 30 minutes.
- Discard rosemary. Cool to room temperature. Cover and refrigerate for
- at least 4 hours before serving. Yield: 2 cups.
Nutrition Facts: 2 tablespoons equals 92 calories, trace fat (trace saturated fat), 0 cholesterol, 40 mg sodium,