| 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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