| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
4qr |
1 |
servings |
INGREDIENTS
| 1 1/2 |
kg |
Firm pears |
| 500 |
g |
Caster sugar |
| 375 |
g |
Sultanas |
| 125 |
g |
Currants |
| 4 |
tb |
Finely chopped glace ginger |
| 60 |
g |
Chopped almonds |
| 1/3 |
c |
Lemon juice |
|
|
Grated zest of 1 orange |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 1/2 |
c |
Orange-flavoured liqueur |
INSTRUCTIONS
1. Peel the pears, core and chop the flesh into very small dice. Place in
the saucepan with all the other ingredients except the liqueur. Simmer
gently, uncovered, for about 20 minutes, stirring occasionally.
2. Cover the saucepan and cook for a further 45 minutes or until the
mixture is quite soft and dark in colour. Allow to cool and then add the
liqueur.
3. Spoon into sterilized jars and seal. Store in a dark, cool, dry place
until Christmas.
This recipe is taken from "Gourmet Gifts" by Beverley Sutherland-Smith,
published by The Five Mile Press.
Converted by MC_Buster.
Per serving: 744 Calories (kcal); 33g Total Fat; (35% calories from fat);
18g Protein; 114g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food
Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 6 1/2 Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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