NEXT RECIPE >

Pear-adise Butter Recipe
Pear-adise Butter Recipe photo by Taste of Home
Next Recipe

Pear-adise Butter Recipe

Read Reviews
4 8 1
Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 2 hours + chilling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Cook: 2 hours + chilling
MAKES: 16 servings

Ingredients

  • 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

Nutritional Facts

2 tablespoon: 92 calories, trace fat (trace saturated fat), 0mg cholesterol, 40mg sodium, 24g carbohydrate (15g sugars, 4g fiber), 1g protein

Directions

  1. 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.
  2. 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.
  3. Remove from heat. Discard vanilla bean. Stir in rosemary and vinegar; cover and let stand 30 minutes.
  4. 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


Reviews for Pear-adise Butter

AVERAGE RATING
(1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
ebers
Reviewed Oct. 17, 2010

"Forgot to say that I discarded the ginger at the same time I discarded the vanilla bean and the cinnamon."

MY REVIEW
ebers
Reviewed Oct. 17, 2010

"This is quite yummy!!! A bit messy for the stove because I could not find pear juice and substituted pear nectar. The nectar splattered quite a bit during the boiling down process. I also used three, 2 1/2 inch sticks of cinnamon instead of the rosemary and added a one inch piece of crystilized ginger. I used apple cider vinegar instead of the white balsamic vinegar. I added the cinnamon sticks with the vanilla bean and discarded them with the bean. The butter was very yummy. I would make this again!!!"

MY REVIEW
gramglo
Reviewed Oct. 15, 2010

"How much rosemary; 12 inches total or 4 inches total??

Regards, Gloria J. Perez"

MY REVIEW
HojoMe
Reviewed Oct. 15, 2010

"I think somethings missing in this recipe...I did everything according to the recipe, but mine never congealed. It has the consistency of applesauce, am I missing something? Otherwise, the taste is delicious!

*please note that you can find pear juice in any health food section of your grocer, or health food store. It is with the natural juices ...."

MY REVIEW
digbugsgirl
Reviewed Oct. 12, 2010

"If you have an orchard near you, they might have pear juice."

MY REVIEW
Luvs2cook500
Reviewed Oct. 9, 2010

"Look for Pear Nectar. I'm sure that's what they ment or...juice saved from canned pears. I am going to use the nectar."

MY REVIEW
maisiedoo
Reviewed Oct. 9, 2010

"Looks interesting but I don't know where to purchase pear juice. Will apple juice work?"

MY REVIEW
SwimCathy
Reviewed Oct. 9, 2010

"This looks delicious, but I have never seen pear juice in the store. Is it readily available? I was surprised to see no added sugar, so I assume it is more savory than apple butter. (?)"

Loading Image