Caramelized Pear & Rosemary Conserve

March 24, 2011

Both my husband and I love pears. They’re great anytime of the year really. So when I saw this recipe for a Caramelized Pear & Rosemary Conserve on The Serendipity Diary blog I just couldn’t resist! This recipe is fantastic for so many reasons. First and foremost is that it is very easy to make and tastes amazing! Furthermore, it really enhances whatever food you choose to pair it with. We have put it on toast, oatmeal, scones, served it with a cheese tray and used it as a spread on various sandwiches. Yum, yum, yum!

Jarlsberg and Smoked Gouda Cheese Tray with Pear Conserve

The hardest thing about this recipe is the pears themselves. Let me clarify that, catching the pears at the exact millisecond that they are ripe. You know what I mean. You buy some lovely pears at the market and can’t wait to eat them, but they are hard as little rocks. So you put them in your fruit bowl and remind yourself that patience is a virtue. You check them diligently for days, or even hours if you’ve dealt with these little devils before. Nevertheless, they seem to go from little rock, to ripe, to pile of mush in mere seconds! Makes you feel like you just can’t take your eyes off of them!

Me vs. Pear in staring contest

I’ve tried the trick where you put them in a closed brown paper bag to accelerate ripening, with mixed results.

It's a mystery!

I tell you it is maddening! But if you can catch them at just the right moment they can be absolutely dreamy! Once you have your ripe pears, you just throw them into the pot with some sugar, molasses, lemon juice, rosemary, cinnamon and nutmeg.

Ingredients ready to go!

Then you simply let them all cook down until you have this delicious concoction. So set out to make this conserve today. Or if you’d love to try some, but are not feeling particularly motivated, buy yourself a jar from Serendipity Jams, which they sell in their etsy store.

Caramelized Pear & Rosemary Conserve

recipe from  The Serendipity Diary

Ingredients:

1 1/5 lbs. ripe buttery Pears-like Bartlett or Warren’s

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 and freshly ground nutmeg

1-2 Cups of water on hand to use during cooking

Directions:

Wash, core, de-stem and cut the pears into about 2″ pieces.

In a small to medium stock pot over medium heat combine pears, lemon juice, spices, and sugar and molasses. Give the mixture a good stir and let the pears begin to soften and caramelize. (Approx. 10-15 minutes)

Add about 1/2 Cup water and the rosemary to the pot, bring the pears to a gentle boil and continue stirring.

Continue adding water to the pears when most of the moisture has evaporated, continuing until the pears have broken down and are soft and spreadable.

Once the desired consistency is reached, remove and discard the rosemary.

Ladle conserve into clean, sterilized jars. Let the jars cool and then keep them in the refrigerator for 2-3 weeks.

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