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
- 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 30 minutes or until reduced to 1 cup. Stir in pears and salt; return to a boil. Reduce heat; cover and cook 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 heat. Discard vanilla bean. Stir in rosemary and vinegar; cover and let stand 30 minutes.
- Discard rosemary. Cool to room temperature. Cover and refrigerate for at least 4 hours before serving. Yield: 2 cups.
Originally published as Pear-adise Butter in Country Woman October/November 2008, p32
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