Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 96 Kcal (402 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 40.04mg | 2% | |
| Potassium | 191.85mg | 4% | |
| Total Carbs | 25.14g | 8% | |
| Sugars | 17.59g | 70% | |
| Dietary Fiber | 4.65g | 19% | |
| Protein | 0g | 0% | |
| Vitamin C | 5.8mg | 10% | |
| Calcium | 16.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 54.59 Kcal (229 kJ) | ||
| Calories from fat | 0.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 22.77mg | 2% | |
| Potassium | 109.09mg | 4% | |
| Total Carbs | 14.29g | 8% | |
| Sugars | 10g | 70% | |
| Dietary Fiber | 2.64g | 19% | |
| Protein | 0g | 0% | |
| Vitamin C | 3.3mg | 10% | |
| Calcium | 9.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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