Rosemary Pear Butter

Directions

1. 1
   Peel & chop pears, placing in water so they don't dry out.
2. 2
   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.
3. 3
   Preheat oven 300°F Remove cinnamon & set aside.
4. 4
   Puree pears with liquid in blender or food processor until as smooth.
5. 5
   Transfer pureed pears to large, heavy baking dish.
6. 6
   Mix in honey, rosemary, & cinnamon.
7. 7
   Bake 2-3 hours, stirring occasionally, till sauce is thickened, bubbling, and dark brown around edges.
8. 8
   Add single drop of lemon juice (any more would be overpowering).
9. 9
   Cool completely.
10. 10
    For Canning: Reheat until simmering & ladle into hot sterilized jars. Process according to standard canning methods.
11. 11
    For Freezing: Divide cooled mixture into plastic containers & refrigerate or freeze.