October 24, 2007 | By Chhiwate In
Fruits |
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***** NONE *****
6 lb Anjou pears (each cut in
1/8 ths) — peeled, cored
1/2 c water
2/3 c pear vinegar
2/3 c sugar
2/3 c poire William or pear
: brandy Simmer pears and water in heavy large saucepan until
pears are very soft, stirring occasionally, about 40 minutes.
Puree
mixture in blender in batches until smooth.
Return to saucepan.
Mix
in vinegar and sugar.
Simmer until reduced by 1/3 and thickened to
consistency of applesauce, stirring frequently, about 40 minutes.
Mix in poire William.
(Can be prepared 2
days ahead and refrigerated.) Serve Triple Pear Puree at room
temperature.
Recipe By : Terry Pogue tpogue@idsonline.com From:
Mastercook Mac Date: Fri, 18 Oct 1996 22:08:43 -465800
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