Rosemary Pear Butter Recipes

PEAR BUTTER RECIPE

Steps:

• Place pears, sugar, all spice and nutmeg into slow cooker and mix. Turn on high and cook for 4 -5 hours, until pear pieces are very soft. Once cooked, cool enough to mix with immersion blender, or pour into regular blender. Blend to desired texture. Add vanilla and lemon juice. Mix thoroughly. Pour into jars to store in fridge or freezer.

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.

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.

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.

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 GORGONZOLA RAVIOLI WITH WALNUTS AND ROSEMARY BUTTER

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.