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Categories:Viewed: 61 - Published at: 4 years ago
Ingredients
- 4 cups unsweetened pear juice*
- 4 pounds firm but ripe Bosc pears, peeled, cored, cut into 1-inch pieces
- Pinch of salt
- 1 vanilla bean, split lengthwise in half
- 3 4-inch-long fresh rosemary sprigs
- 1 teaspoon balsamic vinegar
Method
- 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.
