Yield: 1 servings
|2½ pounds||Ripe USA Bartlett pears; (6 to 7) cored and|
|1 can||Crushed pineapple; (8 oz.)|
|½ cup||Packed brown sugar|
|1 cup||Golden raisins|
|2 tablespoons||Finely chopped candied ginger|
|2||Cloves garlic; crushed|
|½ teaspoon||Cayenne pepper; ground cloves and|
|½ cup||Slivered almonds|
Combine all ingredients except almonds. Bring to boil; cook and stir over low heat 30 minutes or until slightly thickened. Stir in almonds. Ladle into clean hot canning jars to within ½-inch of tops. Seal according to jar manufacturer's directions. Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water 2 inches above jar tops.
Remove jars from canner. Place on thick cloth or wire racks. Cool away from drafts. After 12 hours test lids for proper seal; remove rings from sealed jars.
Quantity: Makes about 3 pints.
Always be sure to use ripe pears.
Per serving: 1515 Calories (kcal); 39g Total Fat; (21% calories from fat); 22g Protein; 300g Carbohydrate; 0mg Cholesterol; 3272mg Sodium Food Exchanges: 1 Grain(Starch); 1½ Lean Meat; ½ Vegetable; 11 Fruit; 6 ½ Fat; 7 ½ Other Carbohydrates
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