Bosc pears; unpeeled, cored (or Anjou pears), cut into eighths
3
md
Apples; peeled and cored (Rome, Jonathan, etc), cut into chunks
2
sl
Lemon; use up to 3 slices
2
tb
Lemon juice; or more, to taste
1
lg
Cinnamon stick; or 1/4 tsp ground
1/3
c
Honey; to taste, *see note
1
c
Water; or apple juice
INSTRUCTIONS
*Note: *can use brown sugar or pure maple syrup
Combine first five ingredients in a large heavy-bottomed non- reactive pan.
Add the lemon slices and juice, cinnamon stick, honey and water.
Cover the pan, set it over medium heat, and bring to a boil. Immediately,
LOWER the heat to a simmer and cook for about 15 to 20 minutes, or til the
chunks of pear and apple are very tender when pierced with a sharp knife.
Remove from the heat, taste, and add more sweetening or lemon juice if
needed.
Transfer the fruit and juices to a bowl. If preparing ahead, cover and
refrigerate. Serve warm or at room temperature.
Recipe by: Have Your Cake and Eat It Too by Susan Purdy p. 397
Posted to JEWISH-FOOD digest by Linda Shapiro <<lss@coconet.com> on Apr 7,
1998
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