Directions: |
Directions:Core the pears, remove the stems and cut into eighths. Place the pears in the crock of a slow cooker as you slice, and when you’ve put in half the pears, sprinkle half the sugar in an even layer over the pears so all the exposed sides are covered. Add the rest of the pears and sugar, making sure that any exposed pear flesh is coated in sugar. This will prevent oxidation, which can affect the taste. Cover the crock and leave for 5- 6 hours. The pears will begin to release their juices, so you should have a nice amount accumulated at the bottom of the crock.
Drizzle in the honey and stir to coat the pears. Cover the crock, turn the slow cooker on low and cook the pears for 10 – 12 hours, which I do overnight.
When this cooking time is finished the pears will be dark brown and fragrant. Remove the lid from the slow cooker and use an immersion blender to puree the pear butter. Tie the rosemary up in cheesecloth to create a nice little bundle that no rosemary needles can escape (I find a never-used, new knee high stocking is a great tool for this). Submerge the rosemary bundle into the pear puree. Leave the lid off the cooker and continue to cook on high for 2 – 4 hours stirring occasionally, until the butter has reached a thick, spreadable consistency. To check this, spoon out a little of the butter and leave it to cool somewhat. If it’s thick and spreadable an no thin liquid seeps out, it’s done.
Spoon the hot butter into hot, sterile jars and seal (see below). Process in a water-bath canner for 10 minutes. |
This recipe for Rosemary Pear Butter is from