Skip to main content

Pear-Rhubarb-Rosemary Conserve


When my boys and I discovered Serendipity Saucy Spreads, local jam mistresses from Santa Cruz, Dylan's favorite was their comice pear & rosemary conserve. What a great combination of flavors! I wanted to add some of my precious rhubarb to the mix. The rhubarb ended up dissolving into a sauce while the pears stayed chunky. So, it wasn't exactly as I had envisioned it would look; but the taste is exactly what I wanted. I started with Serendipity's recipe and went from there.


4 ripe pears, destemmed, cored, and sliced
5 stalks of rhubarb, trimmed and cut into 2" chunks
2/3 C organic granulated sugar
1/2 C orange juice
1 T raw honey
2 sprigs of fresh rosemary (approx 4 inches in length, each)
Dash each of ground cinnamon & freshly ground nutmeg
1-2 C of water on hand to use during the cooking process

In a small to medium stock pot over medium heat combine pears, rhubarb, orange juice, spices, sugar and honey. Mix well and cook for approximately 10-15 minutes, until the pears begin to soften and caramelize.

Add a cup of water and the rosemary to pot, bring the pears to a soft boil, and continue stirring. Continue adding water to the pears as the moisture evaporates. Do this until pears 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.

Thanks for the inspiration, Kristen and Lynette. This is delicious!



Comments

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...