Name: Spiced Sickle Pears
Ingredients: -ELAINE RADIS BGMB90B; 2 c Sugar; or to taste; 1 1/2 c Red wine vinegar; at least 5 % acidity; 1 Stick cinnomon; 6 Allspice berries; 3 lb Seckle pears; or other small pears; 4 Cloves boiling to cover

Our election is not written in particular in the word of God; but our duty is plainly set down there. If men conscientiously perform their duty, this is the way to come to the knowledge of their election. Men therefore should not question whether they be elected or not, but first believe on Christ, and endeavor diligently to work out their own salvation; and if their works be good, and their obedience true, thereby they will come to a certain knowledge that they were elected and set apart to everlasting life.

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
Fruits		Condiment, Side dish, Fruits, Holiday	20	Servings

INGREDIENTS

		-ELAINE RADIS BGMB90B
2	c	Sugar; or to taste
1 1/2	c	Red wine vinegar; at least 5 % acidity
1		Stick cinnomon
6		Allspice berries
3	lb	Seckle pears; or other small pears
4		Cloves boiling to cover

INSTRUCTIONS

Combine the sugar, vinegar and spices in a nonreactive pot. Cover and bring
to a boil; boil lightluy for about 5 minutes until sugar disolves. Add the
pears and enough boiling water to cover them. Lower the heat and poach the
pears for 5 to 7 minutes, until tender. Do NOT LET THEM GET MUSHY.
Remove the pears with a slotted spoon and put thenm in a covered container.
Reduce the syrup over high heat until it is thickened. Let the syrup cool
and then pour it through a seive over the pears. Serve them at room
temperature or warm.  They will keep for weeks in the fridge.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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