Pear And Rosemary Butter Recipes

ROSEMARY-PEAR TART

Steps:

• Heat oven to 375°F. Line bottom and sides of 15x10x1-inch pan with cooking parchment paper.
• In medium bowl, stir together cookie mix and cornmeal. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Press dough evenly in bottom and 1/2 inch up sides of pan.
• In large bowl, gently toss pears, brown sugar, granulated sugar, lemon juice and rosemary. Arrange pears over dough, overlapping slightly.
• Bake 35 to 40 minutes or until pears are tender and crust is golden brown. Cool 1 hour to serve warm, or cool completely.
• In small microwavable bowl, microwave jelly uncovered on High 30 seconds. Brush jelly over pears. Cut into squares to serve.

CARAMEL PEARS WITH ROSEMARY, HONEY AND WALNUTS

Steps:

• Heat oven to 400 degrees. Choose a baking dish or roasting pan large enough to hold pears in one layer, or use 2 pans. Scatter star anise, cinnamon stick, fennel seeds and cloves on bottom of dish.
• Put pears in a large mixing bowl. Add brown sugar, raisins, rum and lemon juice. Coat pears evenly with mixture. Transfer to baking dish, cut-side down, in one layer. Dot with butter.
• Bake, uncovered, until pears are soft and well caramelized, about 45 minutes. Remove pears from oven, and let them sit at room temperature. Shortly before serving, drizzle the pears with honey, and sprinkle them with rosemary leaves and chopped walnuts. Bake for 10 minutes. Serve warm with plenty of sauce from the baking pan.

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 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.

PEAR ROSEMARY BUTTER

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 don’t 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.

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.

ROASTED TURNIPS AND PEARS WITH ROSEMARY-HONEY DRIZZLE

Steps:

• Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
• In a large bowl, toss together turnips and pears with oil and salt until well combined. Place in an even layer on prepared baking sheet. Transfer to oven and roast, turning with a spatula once or twice during cooking, until browned and turnips are easily pierced with a paring knife, 25 to 30 minutes, rotating baking sheets halfway through baking.
• Meanwhile, melt butter in a small saucepan over medium heat. Add honey and rosemary; let simmer for a few seconds and remove from heat.
• Transfer turnips and pears to a large bowl and drizzle with butter mixture; toss to combine. Serve.

PEAR-ROSEMARY COCKTAILS

Steps:

• Put enough pears into a 48-ounce glass jar to fill. Add vodka. Seal jar, and let stand at room temperature 2 weeks (up to 2 months).
• Heat sugar and 1 cup water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Add rosemary; remove from heat. Let stand 30 minutes. Discard rosemary. Let cool completely.
• Fill 12-ounce glasses halfway with ice. Add 4 tablespoons vodka, 2 tablespoons syrup, and 3 tablespoons pear nectar to each. Top with 1/2 cup sparkling water. Serve garnished with rosemary sprigs.