| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ham |
14 |
Servings |
INGREDIENTS
| 6 |
lb |
Anjou pears (each cut in 1/8ths), peeled, cored |
| 1/2 |
c |
Water |
| 2/3 |
c |
Pear vinegar |
| 2/3 |
c |
Sugar |
| 2/3 |
c |
Poire William or pear brandy |
INSTRUCTIONS
Simmer pears and water in heavy large saucepan until pears are very soft,
stirring occasionally, about 40 minutes. Puree mixture in blender in
batches until smooth. Return to saucepan. Mix in vinegar and sugar. Simmer
until reduced by 1/3 and thickened to consistency of applesauce, stirring
frequently, about 40 minutes. Mix in poire William. (Can be prepared 2 days
ahead and refrigerated.) Serve Triple Pear Puree at room temperature.
Per serving: 37 Calories; 0g Fat (0% calories from fat); 0g Protein; 10g
Carbohydrate; 0mg Cholesterol; 0mg Sodium
Recipe By: Terry Pogue tpogue@idsonline.com
Posted to FOODWINE Digest 17 October 96
Date: Fri, 18 Oct 1996 11:34:42 +0100
From: terry pogue <tpogue@IDS2.IDSONLINE.COM>
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