Description:
Recipe By: St. John’s B&B
Ingredients:
4 lbs. of pears
¼ tsp salt
¼ cup water
1 vanilla bean
2 tbsp. fresh chopped rosemary
1 tsp vinegar
Method:
Peel, quarter and core pears. Place pears, salt and water in large saucepan and cook until softened. Remove from heat and puree with hand blender. Return to heat and add split vanilla bean and cook uncovered on medium heat for 1 ½ hours. Stir in chopped rosemary and vinegar. Remove vanilla bean, cool before refrigerating. Serve at breakfast as you would butter on fresh or toasted surfaces.