|4 pounds||Hard green pears; peeled, cored and sliced|
|2 ounces||Green ginger root; scraped and minced|
Cover pears with sugar; let stand for several hours. Squeeze lemons; drizzle a little lemon juice on ginger. Chop lemon rinds fine. When pears are ready, bring to a boil; add ginger root, lemon juice and rind. Turn heat low; simmer until pears are clear and very thick; stir gently to prevent sticking. Remove from heat and pour into sterilized jars. Seal hot.
Yields 4 pints. Pear slices should remain distinct and unbroken but should be almost transparent.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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