Hot and Sweet Pears

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            FOOD FUNNY
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We owe Anna Welander of Uppsala, Sweden another thanks for sending us
this one:

"No more turkey, but I'd like another helping of that bread he ate."

- Anonymous, quoted in Joy of Cooking

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            TODAY'S RECIPE
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You can put these peaches on top of ice cream or pound cake, or eat
them all by themselves. They also make a tasty condiment for roasted
meat and fowl.

Hot and Sweet Pears

2 cups (500 ml) water
2 cups (500 ml) apple juice or additional water
1 1/2 cups (375 ml) white vinegar
1 cup (250 ml) sugar
2 tsp (10 ml) hot sauce, or to taste
1 tsp (5 ml) salt
12 whole cloves
4 cinnamon sticks
1 lime, thinly sliced
10-12 fresh pears such as Anjou, Bartlett, or Bosc,
cored and cut into 8 wedges
1 cup (250 ml) raisins

Combine the water, apple juice, vinegar, sugar, hot sauce, and salt in
a large pot. Tie the cloves, cinnamon sticks, and lime in a
cheesecloth bag and add it to the pot. Bring the mixture to a boil
over high heat. Reduce the heat and simmer covered for 10 minutes.
Add the pears and raisins and cook covered until the pears are
translucent but still firm, about 10 minutes. Discard the cheesecloth
bag and let the pears cool to room temperature in the liquid before
refrigerating. The flavors will improve after a couple of days. Will
keep for several weeks tightly covered and refrigerated. Makes about
2 quarts (2 L).
Received on Fri Aug 13 12:54:15 2004