INGREDIENTS

INSTRUCTIONS

In a large nonstick skillet, heat oil over Medium-High heat. Cook pork for
2 minutes per side, or until browned. Remove to a plate and keep warm. Add
pears, green onions, honey and thyme to the skillet. Cook and stir for 3
minutes, or until pears are softened. In bowl, combine stock, vinegar,
cornstarch, salt and pepper until smooth. Add to the skillet. Cook,
stirring for 1 minute or until slightly thickened. Return pork to skillet.
Cook 1 minute or until heated through. Serves 4. Recipe from the Lansing
State Journal, 4-27-98 MC formatting by bobbi744@sojourn.com
NOTES : The Packham Pear is short and stubby and an ill-looking shade of
light green with conspicuous dark green pores and it never blushes or
changes color, even wheh it ripens.  It is also juicy, fragrant and
delicious for eating out of hand and packed with nutritional pluses.  A
medium size pear contains 100 calories, and has generous amounts of
vitamins C and E as well as potassium. They are fat-free and fibrous. They
are very popular in Europe. Barbara Burman of Cape Fruit in America says
that it is the most versatile cooking fruit she can think of.  It was
introduced in South America in 1922. It has been exported to this country
by Cape Fruit for nearly 40 years.  They are found in the spring.
Recipe by: Developed for the Packham Pears  by  Cape Fruit
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
May 03, 1998

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