Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Pears, peeled and cored |
| ¾ cup | Red wine vinegar |
| ¾ cup | Dry red wine |
| ½ \N | Cinnamon stick |
| 1 teaspoon | Szechwan peppercorns |
| 1 \N | Whole clove |
| ½ ounce | Fresh basil or mint leaves |
| ½ cup | Sugar |
1. Prepare the pears.
2. In a large pan, combine the vinegar, red wine, cinnamon stick, Szechwan peppercorns, whole clove, herb leaves and sugar. Bring to a boil, stirring to dissolve the sugar.
3. Add the pears and bring back to a boil. Remove from the heat and let pickle at least 4 hours, turning often. Store in refrigerator.
Note: Serve as a condiment with duck, lamb or pork, or a roast chicken.
NOTES : From Chef Emily Moore of Theoz Restaurant. MC formatted 2/26/97 by MsRooby@...
Recipe by: Seattle Times 2/26/97 Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@...> on Feb 26, 1997.