It’s crazy to think that we’re nearing the end of October. Where has the time gone? However, it is obvious now that fall is upon us – the light has changed, the shadows are just a bit longer, and the days seem to be getting shorter and shorter. Another clue is the plethora of beautiful and fragrant pears that are coming into the market.
Pears are wonderful in a variety of ways. On warm days I love slicing them up and tossing them with some spinach, candied pecans, and goat cheese for a salad, or on cool nights making pear and cranberry crisp. However, for a small gathering I just can’t resist a cheese plate with a Caramelized Pear and Rosemary Conserve.
For this recipe I used organic beautiful Warren pears from Frog Hollow Farm, organic cane sugar with organic molasses in place of conventional brown sugar, spices from the pantry, lemons, and rosemary from the garden. This is a small recipe and will yield approximately 2 half pint jars.
1 1/5 lbs. ripe buttery Warren Pears
1/3 cup Sugar
1/8 cup Lemon Juice
1 tsp Molasses
1 sprig of fresh Rosemary (approx 4 inches in length)
Dash each of ground cinnamon & freshly ground Nutmeg
1-2 cups of water on hand to use during the cooking process
Wash, core, de-stem, and cut the pears into about 2 inch pieces. In a small to medium stock pot over medium heat combine pears, lemon juice, spices, and sugar & molasses (or brown sugar). Give the mixture a good stir and let the pears begin to soften and caramelize (approx 10-15 minutes).
At this point add about 1/2 cup of water and the rosemary to pot, bring the pears to a soft boil, and continue stirring. Continue adding water to the pears when the most of the moisture has evaporated and until pears have broken down and are soft and spreadable. Once the desired consistency is reached, remove and discard the rosemary and ladle into clean sterilized jars. Let the jars cool and then keep them in the refrigerator for 2-3 weeks.
Until next time. Happy autumn everyone!
Kristen & Lynette