Rosemary Pear Butter Recipes

PEAR-ADISE BUTTER

Steps:

• 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.

ROSEMARY PEAR BUTTER

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.

PEAR AND ROSEMARY BREAD

Steps:

• Preheat oven to 350 degrees. Butter and flour two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans .
• Sift flour, baking powder, baking soda and salt together and set aside.
• Chop the pears and process them to a smooth puree with the lemon juice in a food processor or a blender. You should have about two cups of pear puree. Chop the rosemary leaves and mix with the pears.
• Beat the butter and three-fourths cup sugar together until creamy. Beat in the eggs one at a time. The mixture may look slightly curdled. Stir in the pear puree alternately with the flour mixture, mixing only until all the flour is blended in.
• Spread the batter in the two pans, place in the oven and bake 20 minutes. Dip each sprig of rosemary in water, then in the remaining tablespoon of sugar and place a sprig on top of each loaf. Continue baking another 35 to 40 minutes, until the bread is nicely browned. Allow the loaves to cool in the pans for 15 minutes, then remove them from the pans to finish cooling on racks. Wrap cooled loaves in plastic and allow to rest overnight.

ROSEMARY-PEAR TURKEY ROULADE

Steps:

• Heat 2 tablespoons butter in a medium skillet over medium heat. Add the dried pears, chestnuts, 2 chopped shallots, the minced garlic, 2 teaspoons rosemary and 1 teaspoon thyme; season with salt and pepper. Cook, stirring, until the shallots soften, 5 to 6 minutes. Add the wine and simmer until dry, 1 to 2 minutes. Add the chicken broth and simmer until dry, 5 to 6 minutes. Let cool.
• Place the turkey legs skin-side down (they will be rectangular). Season with salt and pepper. Divide the pear filling between the legs, forming each into a log along one long side. Fold the meat over the filling and roll up. Tie each roulade with kitchen twine in 1 1/2-inch intervals, then tie a long piece of twine lengthwise to secure. Refrigerate until ready to cook.
• Season the turkey breast all over with salt and pepper; let sit at room temperature 1 hour. Position a rack in the lower third of the oven and preheat to 350 degrees F.
• Meanwhile, make the glaze: Bring the pear juice, honey, 1 teaspoon rosemary, the remaining 1/2 teaspoon thyme, the smashed garlic clove and the vinegar to a boil in a small saucepan. Reduce the heat and simmer until thickened, 12 to 18 minutes. Discard the garlic and season the glaze with salt and pepper. Let cool.
• Mix the remaining 4 tablespoons butter with the remaining 1 teaspoon rosemary. Pat the turkey breast dry with paper towels and rub the butter all over the skin. Arrange the halved shallots, carrots and celery in the middle of a large roasting pan. Place the turkey breast on top of the vegetables. Roast 1 hour.
• Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Pat the roulades dry and season all over with salt and pepper. Brown in the skillet on all sides, 10 to 12 minutes.
• Baste the turkey breast with most of the pear glaze. Add the roulades to the roasting pan. Roast until a thermometer inserted into the roulades registers 170 degrees F, 40 to 50 minutes, and the breast registers 160 degrees F, 45 to 60 minutes (tent with foil if the glaze gets too dark). Remove each piece to a cutting board as it's done. Brush the breast with the remaining pear glaze and let rest at least 30 minutes before slicing. Use the pan drippings for gravy.

PEAR PIE WITH RED WINE AND ROSEMARY

Steps:

• Pulse granulated sugar, salt, and 3 cups flour in a food processor to combine. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl.
• Whisk egg yolks, vinegar, and 1/2 cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).
• Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into two 1"-thick disks. Wrap in plastic; chill at least 1 hour.
• DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 3 months.
• Bring granulated sugar, rosemary, and 1 1/2 cups wine to a boil; cook, stirring occasionally, until reduced to about 2/3 cup, 5-8 minutes. Strain through a fine-mesh sieve into a small bowl. Whisking constantly, gradually add butter and whisk until syrup is smooth.
• Whisk cornstarch, cinnamon, 5 teaspoons flour, and remaining 1/4 cup wine in a small saucepan set over medium heat; cook, whisking constantly, until thickened, about 1 minute. Slowly add syrup, whisking until smooth, then stir in vanilla and salt. Chill until cool, about 30 minutes.
• Place a rack in lower third of oven and preheat to 375°F. Toss pears and red wine syrup in a large bowl. Roll out 1 disk of dough on a lightly floured surface into a 14" round. Transfer to a 9" pie dish. Lift up edges and allow dough to slump down into dish. Trim, leaving about 1" overhang. Pour filling into crust and chill.
• Meanwhile, roll out remaining disk of dough into a 14" round. Using a pizza cutter or a sharp knife, cut into twelve 1"-wide strips. Arrange 6 strips crosswise across top of pie, spacing about 1" apart.
• Arrange remaining 6 strips lengthwise across top of pie, lifting crosswise strips and weaving lengthwise strips over and under to form a lattice. Brush edge of dough with beaten egg and press ends of strips and bottom crust together to seal. Trim strips to same length as bottom crust, then fold bottom crust over lattice strips; crimp edge. Brush crust with beaten egg and sprinkle with granulated sugar. Chill in freezer 15 minutes.
• Place pie dish on a rimmed baking sheet and bake 30 minutes. Reduce oven temperature to 350°F, rotate pie, and continue baking, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is golden brown, 60-75 minutes longer. Transfer to a wire rack and let cool at least 4 hours before slicing.
• DO AHEAD: Pie can be baked 1 day ahead. Store wrapped tightly at room temperature.

PEAR AND ROSEMARY BUTTER

Steps:

• Boil juice in heavy large pot until reduced to 1 cup, about 30 minutes. Add pears and pinch of salt; return to boil. Reduce heat, cover, and simmer until pears are very soft, stirring occasionally to immerse pears in juice, about 25 minutes.
• Transfer mixture to processor and puree until smooth. Return puree to same pot. Scrape in seeds from vanilla bean; add bean. Cover partially; simmer over medium-low heat until puree is thick enough to mound slightly on spoon, stirring often and being careful when removing lid (puree will spatter vigorously), about 10 minutes. Remove from heat. Discard vanilla bean. Stir in rosemary and vinegar. Cover; let stand 30 minutes to infuse. Discard rosemary. Cool to room temperature. Cover and chill until cold, about 4 hours. (Can be prepared 2 weeks ahead. Keep chilled.)
• *Available at natural foods stores and many supermarkets.