This recipe is one of several included in the Texas Monthly article From Husks Till Dawn by Patricia Sharpe, [March 2007]
3 medium pears (about 1 1/2 pounds)
juice of 1 medium lemon
1/4 cup honey
1 tablespoon plus 1 teaspoon chopped fresh rosemary
1 teaspoon brandy or pear liqueur (optional)
pinch of kosher or sea salt
Peel and core pears, dropping them into a medium bowl of water that has been acidulated with lemon juice, to keep them from turning brown. When finished, transfer pears to a small, heavy-bottomed saucepan. Add honey and rosemary, bring mixture to a boil, reduce heat, and simmer until pears break down and soften and the juices have thickened, about 30 to 45 minutes. Stir in brandy and salt, cool mixture, then use a potato masher to blend. For a smoother texture, purée in a blender or food processor. May be refrigerated up to a week. Makes about 1 1/2 cups.
Note: Comice and Anjou, both winter pears, yield especially smooth preserves.
Serve on Pear-Rosemary Bread With Pine Nuts.