Ingredients:
- 4 lbs ripened pears
- 1 cinnamon stick, split lengthwise
- 1 drop fresh lemon juice (optional)
Directions:
- Peel & chop pears, placing in water so they don't dry out.
- Drain well and place in a large, heavy Dutch oven. Add cider so that it just covers fruit. Place cinnamon stick pieces beneath surface of cider. Simmer 30 minutes until tender.
- Preheat oven 300°F Remove cinnamon & set aside.
- Puree pears with liquid in blender or food processor until as smooth.
- Transfer pureed pears to large, heavy baking dish.
- Mix in honey, rosemary, & cinnamon.
- Bake 2-3 hours, stirring occasionally, till sauce is thickened, bubbling, and dark brown around edges.
- Add single drop of lemon juice (any more would be overpowering).
- Cool completely.
- For Canning: Reheat until simmering & ladle into hot sterilized jars. Process according to standard canning methods.
- For Freezing: Divide cooled mixture into plastic containers & refrigerate or freeze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 749.16 Kcal (3137 kJ) | ||
| Calories from fat | 0.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 21.64mg | 1% | |
| Potassium | 705.36mg | 15% | |
| Total Carbs | 199.28g | 66% | |
| Sugars | 192.48g | 770% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 0.02g | 0% | |
| Vitamin C | 25.3mg | 42% | |
| Calcium | 62.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 108.35 Kcal (454 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 3.13mg | 1% | |
| Potassium | 102.02mg | 15% | |
| Total Carbs | 28.82g | 66% | |
| Sugars | 27.84g | 770% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 0g | 0% | |
| Vitamin C | 3.7mg | 42% | |
| Calcium | 9.1mg | 6% | |
* 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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