Preserved pears

Yield: 6 Servings

Measure Ingredient
1 pounds Pears, peeled and cored
¾ cup Red wine vinegar
¾ cup Dry red wine
½ Cinnamon stick
1 teaspoon Szechwan peppercorns
1 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.

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