 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
A wonderful side paired with my Stuffed-Pork-Loin-Genoa-Style (recipe 344415). This can also be poured over ice cream or cake. This recipe can be halved quite successfully. Ingredients:
7 lbs cooking pears, peeled, cored, quartered |
2 cups vinegar |
4 cups sugar |
1 cup water |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon ginger |
1 tablespoon whole cloves |
Directions:
1. Immediately place peeled and quartered pears in cold water with lemon juice to prevent them from turning brown.
2. In a 3-gallon stockpot, blend vinegar, sugar, water and spices.
3. Drain pears, add to pot and bring to a rolling boil.
4. Reduce heat to simmer and cook until pears are tender and can be pierced with a fork.
5. Cool then refrigerate overnight to give the flavors time to meld. Drain brine then serve.
|
|