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Pear and Rosemary Butter

Pear and Rosemary Butter


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Ingredients

  • 4 cups unsweetend pear juice*
  • 4 pounds firm but ripe Bosc pears, peeled cored, cut into 1-inch pieces
  • 1 vanilla bean, split lengthwise in half
  • 3 4-inch-long fresh rosemary sprigs
  • 1 teaspoon balsamic vinegar

Recipe Preparation

  • 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. DO AHEAD: Can be prepared 2 weeks ahead. Keep chilled.

Reviews Section

Parsnip, Pear, and Rosemary Muffins

"The sweetness in these light, moist muffins comes naturally from the pear and parsnip, with just a little boost from sugar. I like to eat them for a healthy breakfast on the go, or as afternoon pick-me-up with coffee. The aroma of fresh rosemary will fill your kitchen as they bake." &mdashSteven Satterfield

Ingredients

  • 8 tablespoons (1 stick) butter, melted plus more, softened, for greasing muffin tin
  • 1 1/2 cups unbleached all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1 cup milk
  • 2 large eggs
  • 1 pear, peeled, quartered, cored, and grated (about 2/3 cup)
  • 1 cup peeled, grated parsnip (about 1 medium)
  • 1 1/2 teaspoons finely chopped rosemary leaves

Method

Heat the oven to 375°F. Lightly butter a 12-cup standard-size muffin tin.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In another medium bowl, whisk together the milk and eggs. Add the dry ingredients to the wet ingredients. Stir in the 8 tablespoons melted butter, pears, parsnips, and rosemary. Distribute the batter evenly among the muffin cups. Bake until the tip of a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes.


  • 1 1/2 cups sugar
  • 3 teaspoons Pomona's Universal Pectin
  • 4 cups coarsely pureed pears (from about 7 or 8 medium ripe pears)
  • 1/4 cup freshly squeezed lemon juice
  • 2 heaping teaspoons minced fresh rosemary
  • 4 teaspoons calcium water (included in the Pomona's box)
  • 1/2 teaspoon unsalted butter

If you are going to preserve the jam, prepare the jars and lids: place six half-pint jars on a rack in a large pot. Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow the jars to rest in the hot water. Meanwhile, put bands and lids in a small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove the pan from heat and allow the bands and lids to rest in hot water until ready to use.

Combine the sugar and pectin in a medium bowl and whisk to blend.

Combine the pears, lemon juice, calcium water, and rosemary in a large, heavy-bottomed saucepan and bring to a boil over medium heat, stirring frequently. Add the sugar-pectin mixture and the butter and return the mixture to a full rolling boil. Boil for one minute.

Ladle the hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.


Recipe Summary

  • 6 medium purple-topped turnips (14 to 15 ounces), unpeeled and cut into 1/2- to 3/4-inch cubes
  • 2 firm ripe Bosc pears (about 7 ounces each), unpeeled, cored, and cut into 1/2-inch cubes
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons coarse salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 1 tablespoon chopped fresh rosemary

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.


Rosemary Pear Mocktail

After months of drinking seltzer mixed with ginger ale and lots of Olipop, I’ve been really wanting a good cocktail. I’m only a few weeks out from a dirty martini, but in the meantime, I’ve been experimenting with mocktail recipes at home that I can easily add liquor to for Anel to enjoy as a regular cocktail too.

This rosemary pear mocktail is by far the best one we’ve tried! It’s so yummy, satisfying, and refreshing. Plus it was fun to make and made me feel fancy.

Just add vodka or gin to make it into a real cocktail!

Rosemary Pear Mocktail

Ingredients

Rosemary Simple Syrup
– 1 cup sugar
– 1 cup water
– 2-3 sprigs of fresh rosemary

Rosemary Pear Mocktail
– Ice
– 4 tbsp pear juice
– 1 tbsp rosemary simple syrup
– 1 tsp lemon juice
– 6 tbsp sparkling water
– 1 oz vodka (if you want a cocktail version)

Simple Syrup Directions
1. Combine sugar and water in a pot and cook over medium heat.

2. Cook until sugar is completely melted/dissolved.

3. Turn off heat and allow the mix to cool with rosemary sprigs.

4. Once cooled remove rosemary sprigs and set syrup aside.

Mocktail Directions

5. Add ice to a cocktail mixer

6. Add pear juice, rosemary simple syrup, and lemon juice. If you’re making it a cocktail, you can add a shot of vodka at this point too.


Recipe: Apple Pie Dip with Pear (crockpot) Delicious

Apple Pie Dip with Pear (crockpot) – Rosemary is a strong flavored, woody herb which works well joints of meat, stews and soups. It is best used sparingly.

Perfect Apple Pie Dip with Pear (crockpot) menu and process is really a culmination of the little methods I have realized over the past 4 years. Apple Pie Dip with Pear (crockpot) is definitely a week-end cooking task, which is to express you`ll need a number of hours to complete it, but after you have got the strategy down you can cook multiple portion at the same time for family picnics or perhaps to possess cool leftovers to eat from the refrigerator on a whim.

In this beautiful day, I am likely to teach you making Apple Pie Dip with Pear (crockpot) At home with simple ingredients, the same as Chinese restaurants. My Apple Pie Dip with Pear (crockpot) recipe is the best on earth!

I may also teach you how to utilize up leftover steamed rice and make it into an appetizing, cheap, and flavorful meal for the whole family!

I attempted applying somewhat less water than usual, which includes been advised elsewhere. It served a little often, but other situations, I’d to add more and more water while the quinoa was cooking. Then, the dried quinoa assimilated way too much of the dressing I added later.

How to make Apple Pie Dip with Pear (crockpot)?

Whether you reside by yourself or are an active parent, obtaining the time and power to get ready home-cooked meals may appear such as for instance a difficult task. At the end of a busy time, eating dinner out or ordering in might experience like the fastest, best option. But ease and processed food may have a significant toll on your own mood and health.

Eateries frequently serve more food than you should eat. Several eateries function portions which can be 2-3 situations bigger compared to suggested dietary guidelines. That encourages you to consume a lot more than you would at home, adversely affecting your waistline, blood pressure, and risk of diabetes.

Once you prepare your possess dishes, you have more get a handle on on the ingredients. By preparing yourself, you are able to ensure that you and your family consume fresh, wholesome meals. It will help you to appear and sense healthiest, raise your power, secure your weight and mood, and improve your rest and resilience to stress.

You can make Apple Pie Dip with Pear (crockpot) using 12 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Apple Pie Dip with Pear (crockpot):

  1. Prepare of For the dip.
  2. Prepare 2 cups of peeled, cored, and diced apple.
  3. It’s 1-2 of pears peeled, cored, and diced.
  4. You need 2 tbsp of fresh lemon/calamansi juice.
  5. Prepare 3 tbsp of brown sugar.
  6. It’s 1/4 tsp of cinnamon.
  7. Prepare 1 tsp of cornstarch dissolved in 1 tsp water (make 10-15 mins before you want to added it) (I did not need to do this, thinking because I cooked this in a crockpot).
  8. It’s of For the chips (can skip and just use cinnamon graham crackers).
  9. Prepare 5 (6 inch) of tortillas.
  10. You need 2 tablespoons of butter, melted.
  11. It’s 1/2 teaspoon of cinnamon.
  12. It’s 1 1/2 tablespoons of sugar.

Apple Pie Dip with Pear (crockpot) step by step:

  1. Peel and cut apples and pear cut into chunks or use an onion dicer. When cutting make sure there’s no skin if so just cut that piece off check for seeds.
  2. Combine all the dip ingredients in a small pan/ microwaveable bowl, or crockpot except the cornstarch-water mixture. (I added 1 tablespoon of butter).
  3. Heat for a few minutes until it’s boiling and has extracted juice from the apple. Crockpot- cook on high 1-2 hrs low about 3 hrs (starring occasionally).
  4. Add cornstarch-water mixture to the “sauce”.
  5. Put back in the microwave/stove top until boiling and the sauce has thickened. Crockpot- until it thickens up about 15 mins.
  6. Set aside. You can serve this warm or chilled. It doesn’t matter. It will taste delicious..
  7. For the chips.
  8. Cut tortillas into desired size. wedges or Triangles Put in a slightly greased baking pan. Brush the tortillas with butter. Sprinkle with cinnamon and sugar, and bake at 210º C 410ºF until golden brown, about 5-8 minutes. Let them cool before serving and serve with the Apple Pie Dip.
  9. Notes- I used Cinnamon graham crackers, I like to use the crockpot because it’s easier for me and I like using gadgets to cook with, iam busy most of the time so I can just walk by this a stir it and have a nice snack or a dessert after dinner. I used 3 apple and one pear, because I didn’t have many Graham crackers on hand at the time of making this and I didn’t want to make to much, I really didn’t use the Measurements I did to taste..
  10. I will be making more next time it was a big it in my house, and it was so much easier than making a whole apple pie. (I thought the pear was a nice touch and added more flavor but not to much.) if using a bag of whole bag of apples I’d use 3 pears..

It’s cheaper to eat fast food than Apple Pie Dip with Pear (crockpot)

In the beginning view, it could look that eating at a fast food cafe is less costly than creating a home-cooked meal. But that’s seldom the case. A study from the College of Washington College of Public Health unveiled that people who make at home generally have healthiest over all diets without higher food expenses. Still another examine discovered that regular home cooks spent about $60 each month less on food than people who ate out more often.

I don’t understand how to prepare Apple Pie Dip with Pear (crockpot)

  • If you’re threatened by the prospect of preparing a home-cooked meal, it’s important to keep in mind that cooking is not an specific science.
  • It’s generally perfectly OK to miss an ingredient or change a very important factor for another Apple Pie Dip with Pear (crockpot).
  • Look on line or obtain a basic cook book for simple menu ideas.
  • Much like anything, the more you prepare, the higher you’ll become. Even when you are a complete beginner in your kitchen, you’ll shortly grasp some quick, balanced meals.

What recipe must I use for Apple Pie Dip with Pear (crockpot)?

Simple oils like canola, vegetable and peanut fat have larger smoking factors, creating them perfect for burning chicken. Find out more about choosing the best fat for frying.

What must and must not be done when preparing Apple Pie Dip with Pear (crockpot)

  • Make sure every thing is freezing in a sealable box or bag.
  • Meat specifically must be effectively wrapped.
  • Make bread right from fridge, anti-waste strategy urges.
  • Remember that anything that has a top water material, like lettuce, won’t be the same following being frozen and then defrosted.
  • Try to freeze everything when at their freshest. Defrost meat extensively before preparing, but other t
    hings such as for example bread for toasting can be grilled right from the freezer.
  • Never refreeze organic meat that has been icy and then thawed – you can, but, freeze prepared meat that was icy when raw.
  • Make certain the freezer isn’t packed so whole that air can not circulate.

Strategies for getting started!

Begin with fresh, healthy ingredients. Baking sweet goodies such as for example brownies, cakes, and biscuits will not support your quality of life or your waistline. Equally, adding an excessive amount of sugar or sodium can transform a healthy home-cooked supper into an detrimental one. To ensure meals are good for you along with being tasty, start with balanced materials and flavor with herbs as opposed to sugar or salt.

Inventory through to staples. Substances such as grain, rice, olive oil, herbs, flour, and inventory cubes are basics you’ll probably use regularly. Keeping cups of tuna, beans, tomatoes and bags of frozen vegetables on hand may be useful in rustling up fast dinners when you’re pressed for time.

Provide yourself some leeway. It’s fine to burn off the rice or over-cook the veggies. Following a few tries it can get easier, faster, and nicer!


How to toast pecans:

Place the pecans on a baking sheet. Bake in a 350 degree F. oven for 15 minutes, or until lightly browned and fragrant. Keep an eye on them so they don’t brown too quickly or burn. Alternately, you can toast them in a dry skillet over medium heat. Stir them with a wooden spoon until lightly browned, and then remove them from the pan onto a paper towel or cutting board to cool.


Preserved Chai Spiced Pear Sauce & Other Harvest Recipes

The kids and I went pear and apple picking at Andrew’s sister’s house one sunny afternoon several weeks ago and it was so nice to be able to spend some time out in the fresh country air. Their sprawling property has several mature apple and pear trees growing on it – lucky for us! – and we got a heads up when the fruit was ready for the pickin’. After nap time we made our way down dusty roads about an hour out of town and spent a few hours picking fruit, shaking limbs, and chasing their cat, Cloud. We barreled home just in time for supper with more apples and pears than we knew what to do with, which is never a problem to have, of course, and that evening I started on a simple crock pot apple sauce and left the pears out on an even surface to fully ripen.

After hours of peeling and coring, and several days later mind you, I ended up ordering an apple slicer per some suggestions on Instagram. What a difference that made! Even if you don’t have baskets upon baskets of fruit to peel, core, and slice, I recommend getting one. The kids are even able to use it with my help, just look at that cheeky grin up there! Once our pears fully ripened, I made several different kinds of preserved sauces with those, and then froze some sliced fruit with seasoning for pies later on in the season. My favorite recipe out of the lot was the chai spiced pear sauce, but all of them turned out wonderfully and were worth sharing here with you. In addition to the chai pear sauce (similar to a really yummy applesauce), I also made and preseved rosemary apple butter, cinnamon applesauce, and cardamon pear butter. So much goodness from this year’s harvest! Below are four simple recipes you can use for both apples and pears, and you don’t need a crock pot for them, but I do suggest getting one as we inch towards stew season. Each can be preserved and will last up to one year, or can be refrigerated for up to two weeks.

Kitchen Tools + Other Information:

Chai Spiced Pear Sauce (in photos above)

  • 5 pounds sized pears peeled and sliced
  • 1 cup chai concentrate (I use Tazo Chai Latte)
  • 1/2 cup coconut or cane sugar
  • 1 tablespoon fresh lemon juice

To prepare, mix pears with sugar and add to the crock pot. Pour chai tea concentrate and lemon juice over the pears and cook on low for 6 hours or high for 3 hours. Use an immersion blender to blend to desired consistency. To preserve, see below.

Cinnamon Maple Applesauce

  • 5 pounds sized apples peeled and sliced
  • 1 cup water or apple juice
  • 1/4 cup maple syrup
  • 1/4 cup coconut or cane sugar
  • 1/4 cup honey
  • 1 teaspoon cinnamon
  • 1 tablespoon fresh lemon juice

To prepare, mix apples with sugar, maple syrup, honey, and cinnamon and add to the crock pot. Pour water (or able juice) and lemon juice over the apples and cook on low for 6 hours or high for 3 hours. Use an immersion blender to blend to desired consistency. To preserve, see below.

  • 5 pounds pears peeled and sliced
  • 1 cup water
  • 1 cup brown sugar
  • 1 cup coconut or cane sugar
  • 2 teaspoons cardamon
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt

To prepare, mix pears with sugar, cardamom, and salt and add to the crock pot. Pour lemon juice over the pears and cook on low for 10-12 hours. Use an immersion blender to blend until very smooth. To preserve, see below.

  • 5 pounds apples peeled and sliced
  • 1 cup water
  • 1 cup brown sugar
  • 1 cup coconut or cane sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon finely chopped rosemary
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt

To prepare, mix apples with sugar, cinnamon, rosemary, and salt and add to the crock pot. Pour lemon juice over the apples and cook on low for 10-12 hours. Use an immersion blender to blend until very smooth. To preserve, see below.

Preserving Your Harvest Sauces and Butters: (taken from Ball Recipes)

  1. Ladle hot sauce or butter into a hot jar, leaving ¼-inch headspace.
  2. Remove air bubbles using a knife or chop stick and wipe jar rim.
  3. Center lid on jar and adjust band to finger-tip tight.
  4. Place sanitized jar in simmering-water canner.
  5. Repeat until all jars are filled and lower the rack into simmering water. Water must cover jars by at least 1 inch.
  6. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint or pint jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner do not retighten bands if loose.
  7. Cool for 12 hours on a counter and let seals pop!
  8. Check seals. Lids should not press up and down when center is pressed. Label and store jars.

There you are friends! If you’ve got lots of apples and pears on your hands this season, now you’ve got more than one delicious way to use them up. For those who are wondering just what to do with apple or pear sauce and or butter, you can put on oatmeal or porridge in the mornings, on ice cream at night, slather on buttered toast, melt on pork chops, on top of yogurt with granola, or even eat by the spoon full. Enjoy!


Recipe: Pear-Rosemary Cornmeal Shortbread

Note: Rich and crumbly, these bars make a terrific afternoon treat with coffee or tea, or a fine finish to dinner, topped with whipped cream or sharp aged cheese. They will keep, stored in an airtight container, about a week. From Beth Dooley.

• 2/3 c. sugar, plus 1 tbsp. to sprinkle over bars

• 1 tbsp. chopped fresh rosemary, divided

• 2 to 3 pears, cored and sliced 1/4-in. thick

Preheat the oven to 325 degrees.

Lightly grease a 9- by 13-inch baking pan or deep dish.

In a medium bowl, beat together the butter, sugar and half the rosemary, until light and fluffy, about 2 minutes.

Gradually add the flour and cornmeal, beating just until blended.

Turn the dough out into the prepared baking pan and, using your hands or a spatula, smooth the dough to fill the pan. Lay the pear slices over the dough. Sprinkle with the remaining rosemary and sugar.

Bake until set and the edges have lightly browned, about 20 to 25 minutes. Remove and score into bars while warm. Allow to cool in the pan, then remove with a spatula.


Preparation

Step 1

Pulse granulated sugar, salt, and 3 cups flour in a food processor to combine. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl.

Whisk egg yolks, vinegar, and ½ cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).

Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into two 1”-thick disks. Wrap in plastic chill at least 1 hour.

DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 3 months.

Bring granulated sugar, rosemary, and 1 1/2 cups wine to a boil cook, stirring occasionally, until reduced to about 2/3 cup, 5–8 minutes. Strain through a fine-mesh sieve into a small bowl. Whisking constantly, gradually add butter and whisk until syrup is smooth.

Whisk cornstarch, cinnamon, 5 teaspoons flour, and remaining 1/4 cup wine in a small saucepan set over medium heat cook, whisking constantly, until thickened, about 1 minute. Slowly add syrup, whisking until smooth, then stir in vanilla and salt. Chill until cool, about 30 minutes.

Place a rack in lower third of oven and preheat to 375°F. Toss pears and red wine syrup in a large bowl. Roll out 1 disk of dough on a lightly floured surface into a 14” round. Transfer to a 9” pie dish. Lift up edges and allow dough to slump down into dish. Trim, leaving about 1” overhang. Pour filling into crust and chill.

Meanwhile, roll out remaining disk of dough into a 14” round. Using a pizza cutter or a sharp knife, cut into twelve 1”-wide strips. Arrange 6 strips crosswise across top of pie, spacing about 1” apart.

Arrange remaining 6 strips lengthwise across top of pie, lifting crosswise strips and weaving lengthwise strips over and under to form a lattice. Brush edge of dough with beaten egg and press ends of strips and bottom crust together to seal. Trim strips to same length as bottom crust, then fold bottom crust over lattice strips crimp edge. Brush crust with beaten egg and sprinkle with granulated sugar. Chill in freezer 15 minutes.

Place pie dish on a rimmed baking sheet and bake 30 minutes. Reduce oven temperature to 350°F, rotate pie, and continue baking, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is golden brown, 60–75 minutes longer. Transfer to a wire rack and let cool at least 4 hours before slicing.

DO AHEAD: Pie can be baked 1 day ahead. Store wrapped tightly at room temperature.

Bon Appetit, November 2013, page 122.

Nutritional Information:
Calories (kcal) 570 Fat (g) 27 Saturated Fat (g) 14 Cholesterol (mg) 105 Carbohydrates (g) 83 Dietary Fiber (g) 6 Total Sugars (g) 39 Protein (g) 6 Sodium (mg) 480