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Pear-adise Butter

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
    2 cups

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

  • 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.
Nutrition Facts
2 tablespoons: 92 calories, 0 fat (0 saturated fat), 0 cholesterol, 40mg sodium, 24g carbohydrate (15g sugars, 4g fiber), 1g protein.

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