| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salsas & ch, Seattle tim | 6 | Servings | ||
INGREDIENTS
| 1 | lb | Pears, peeled and cored |
| 3/4 | c | Red wine vinegar |
| 3/4 | c | Dry red wine |
| 1/2 | Cinnamon stick | |
| 1 | ts | Szechwan peppercorns |
| 1 | Whole clove | |
| 1/2 | oz | Fresh basil or mint leaves |
| 1/2 | c | Sugar |
INSTRUCTIONS
1. Prepare the pears. 2. In a large pan, combine the vinegar, red wine, cinnamon stick, Szechwan peppercorns, whole clove, herb leaves and sugar. Bring to a boil, stirring to dissolve the sugar. 3. Add the pears and bring back to a boil. Remove from the heat and let pickle at least 4 hours, turning often. Store in refrigerator. Note: Serve as a condiment with duck, lamb or pork, or a roast chicken. NOTES : From Chef Emily Moore of Theoz Restaurant. MC formatted 2/26/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 2/26/97 Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@sprintmail.com> on Feb 26, 1997.
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