PEAR BUTTER
Pear butter is lightly scented with orange and nutmeg. This is an old recipe from a dear friend. Its taste is so good in toast or even on top of steak or chicken.
Provided by SUNFLOWER71
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 31m
Yield 32
Number Of Ingredients 5
Steps:
- Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.
- Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.
- Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 21.5 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 18.2 g
ROSEMARY PEAR BUTTER
Make and share this Rosemary Pear Butter recipe from Food.com.
Provided by JelsMom
Categories Jellies
Time 5h
Yield 2 pints
Number Of Ingredients 6
Steps:
- 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 : Calories 785.2, Fat 1.1, SaturatedFat 0.1, Sodium 12.5, Carbohydrate 210.5, Fiber 28.4, Sugar 158.8, Protein 3.7
PEAR AND GORGONZOLA RAVIOLI WITH WALNUTS AND ROSEMARY BUTTER
A nice ending to dinner. Creamy cheese with a little tang and the sweetness of a combination of dried and fresh pears makes this just a wonderful "different" dessert. My friends ask for this every time I have a dinner party. It is just that dessert that is completely unique and stands of its own. Now I take some short cuts. I use wonton wrappers, I make them the day before and you can actually boil them the day before, so dessert is 3 minutes in a saute pan and you can have them on the table. Don't think you have to do it all in one night
Provided by SarasotaCook
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Filling -- In a medium non stick sauce pan on medium heat add the pears, dried and fresh, shallots and cook until the pears start to break down. The pears should give enough moisture so no oil or butter is needed. Cook until they are soft but not "mush." You still want a little texture to it. Remove and let cool.
- Add the cooled pear mix to the gorgonzola, ricotta and pepper and mix well. I like to chill this before I use this as a filling.
- Make the ravioli -- take a wonton wrapper and wet the edges just using water and your finger and then add a teaspoon of the filling to the wonton and press corner to corner to make a triangle. Press well to make sure the edges are sealed and get all the air out around the center around the filling. Once done, move to a cookie sheet lined with parchment or wax paper until you finish making the rest of the raviolis.
- In a large pot of boiling water it is time to cook the ravioli. I like to cook this on a medium boil. NOT on high. To high of heat will just cause the raviolis to bread up. Add the raviolis 6 or 7 at a time, don't over crowd the pot and boil 1-2 minutes until they float to the surface. Once they float -- they are done. Remove and set on a cookie sheet until cooled.
- Now you can pan saute and serve them now or you store them in a ziplock for a day or so until ready.
- Saute -- In a medium non stick pan add 1 teaspoon of the butter and heat to medium. Add the ravioli and lightly pan sear. You just want to lightly brown and slightly crisp up, just a minute or so per side is all they need, and to heat up. Remove the ravioli to a serving bowl and cover.
- Sauce -- Add the wine to the pan and then the remaining butter, rosemary and walnuts, a little salt and pepper to taste. Cook another minute and pour over the ravioli.
- Enjoy them! They are a treat.
BASIC PEAR BUTTER
This pear butter is very easy to make and delicious.
Provided by jennapdx25
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 50m
Yield 16
Number Of Ingredients 3
Steps:
- Place pears in a food processor or blender; puree until smooth.
- Measure 3 cups pureed pears into a saucepan. Add sugar. Cook, stirring occasionally, until bubbling, about 15 minutes. Stir in cinnamon. Cook, stirring frequently, until thick, about 15 minutes more.
- Immerse a 1-pint jar in simmering water for 5 minutes. Wash lid and ring in warm soapy water. Fill hot jar with pear mixture. Seal and store in the refrigerator.
Nutrition Facts : Calories 47.1 calories, Carbohydrate 12.4 g, Fiber 1.3 g, Protein 0.2 g, Sodium 0.4 mg, Sugar 10.1 g
PEAR ROSEMARY BUTTER
I adapted this from a recipe I saw in the October 2003 Bon Appetit. The people I tested my first batch on today said it had a nice balance of pear-to-rosemary flavor. I used Bartlett pears, the original recipe calls for Boscs. I'll try Boscs next, since I have both kinds falling off my pear trees. This is a work in progress. I may amend the recipe after I make it a few more times.
Provided by Beanwean
Categories Fruit
Time 6h
Yield 5 eight ounce jars
Number Of Ingredients 5
Steps:
- Make your own pear juice using a juicer, or purchase unsweetened pear juice at a health food store or grocery.
- Cook pears in pear juice until soft, 25-35 minutes.
- Remove from pot with slotted spoon, press through food mill or sieve to make 2 quarts pulp.
- Reserve juice for your next batch of pear butter.
- Put pear pulp in large, heavy-bottomed pan.
- Add vanilla and simmer until thick, stirring frequently to prevent scorching.
- Test for doneness by placing a teaspoonful of the pulp on a saucer and chilling for a few minutes.
- If there is no water ring around the pulp, the butter is done.
- This may take several hours, so be patient, and dont forget to stir!
- Remove from heat, add rosemary and balsamic vinegar, stir gently.
- Let steep for 30 minutes to an hour.
- Meanwhile, prepare jars and lids for canning.
- Remove rosemary from pear butter, return to stove and heat butter until simmering.
- Pour hot into hot jars leaving ¼ headspace.
- Screw on lids and let cool on rack.
- Process in a boiling water bath for ten minutes.
- Yield: 5 eight ounce jars.
Nutrition Facts : Calories 307.2, Fat 0.6, Sodium 5.6, Carbohydrate 80.2, Fiber 16, Sugar 51, Protein 2
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