| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 1/2 |
c |
Chopped onion |
| 3 |
md |
Pears; peeled, cored, cut |
|
|
; into 1/2-inch |
|
|
; pieces (about 3 |
|
|
; cups) |
| 6 |
tb |
Golden brown sugar; (packed) |
| 1/3 |
c |
Golden raisins |
| 3 |
tb |
Apple cider vinegar |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Chopped peeled fresh ginger |
| 4 |
|
Whole cloves |
INSTRUCTIONS
Heat oil in heavy medium saucepan over medium heat. Add chopped onions and
saute until tender, about 5 minutes. Add remaining ingredients and bring to
boil. Reduce heat to medium-low and simmer until pears are tender and
mixture thickens slightly, about 30 minutes. Discard cloves. Season to
taste with salt and pepper. Cool. (Can be prepared 1 day ahead. Cover and
refrigerate.) Serve cold or at room temperature.
Makes about 2 1/2 cups.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 685 Calories (kcal); 16g Total Fat; (19% calories from fat);
7g Protein; 145g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 8 1/2 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Forbidden fruits create many jams”