| 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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