 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 16 |
|
Vanilla and rosemary accent this thick, smooth butter that positively shouts âpearsâ throughout. Spread some on ordinary bread and you'll have a fruity feast. âKristina Pontier, Hillsboro, Oregon 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 |
Directions:
1. 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.
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 the heat. Discard vanilla bean. Stir in rosemary and vinegar; cover and let stand for 30 minutes.
4. Discard rosemary. Cool to room temperature. Cover and refrigerate for at least 4 hours before serving. Yield: 2 cups.
|
|