| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
4qr |
1 |
servings |
INGREDIENTS
| 4 |
c |
Cider vinegar |
| 6 |
|
Black peppercorns |
| 1 |
|
5 cm piece ginger; cut into 3 |
| 6 |
|
Cloves |
| 1 |
|
Cinnamon stick |
| 5 |
|
Blades mace |
| 2 |
ts |
Whole allspice berries |
| 3 1/2 |
c |
Sugar |
| 2 |
kg |
Pears |
INSTRUCTIONS
1. Place all ingredients except the pears in a saucepan and heat slowly
whilst stirring to dissolve the sugar. Bring to the boil and continue to
boil for 2 minutes.
2. Peel the pears, cut into quarters or eighths and remove cores. Place
pears into spiced vinegar and return to heat. Cook only until just tender,
then remove from heat.
3. Using a slotted spoon, place pears into sterilized jars and pour over
the vinegar. Seal and when cool, store in a dark, dry, cool place until
Christmas.
Converted by MC_Buster.
Per serving: 4112 Calories (kcal); 16g Total Fat; (3% calories from fat);
10g Protein; 1073g Carbohydrate; 0mg Cholesterol; 118mg Sodium Food
Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 18 1/2 Fruit; 1
1/2 Fat; 50 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”