INGREDIENTS

INSTRUCTIONS

At 1810 West Inn, what is billed as a continental breakfast can include
individual quiches, small pastry-wrapped sausages, and biscuits with
homemade preserves. The most colorful way of presenting this recipe is to
use innkeeper Virginia Whites language. She advises that the preserves will
be firmer if the pears are not too ripe.
A 5-gallon bucket filled with pears from our backyard pear trees 5 pounds
of sugar. Peel, core, and slice the pears. Place in a large heavy pot with
the sugar. Let sit overnight. The next day, cook the mixture in the same
pot over very low heat, stirring frequently, for at least 6 hours. While
hot, pack into hot sterile jars and seal. Makes 8 - 10 pints.JM.
This recipe is shared with us by 1810 West Inn and has appeared in the
Country Inns and Back Roads Cookbook.
1810    West Inn Thomson, Georgia
Posted to MM-Recipes Digest V4 #123 by novmom@juno.com (Angela [lynn]
Gilliland) on May 01, 1997

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