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Pear and Rosemary Butter
- 4 cups unsweetend pear juice*
- 4 pounds firm but ripe Bosc pears, peeled cored, cut into 1-inch pieces
- Pinch of salt
- 1 vanilla bean, split lengthwise in half
- 3 4-inch-long fresh rosemary sprigs
- 1 teaspoon balsamic vinegar
Directions:View on Bon Appetit
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