Preserved Pears
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INGREDIENTS
- 1 Whole clove
- 1/2 Cinnamon
- 1/2 oz Fresh basil or mint leaves
- 1 ts Szechwan peppercorns
- 3/4 c Dry Red Wine
- 1 lb Pears, peeled and cored
- 3/4 c Red wine vinegar
- 1/2 c Sugar
INSTRUCTIONS
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@sprintmail.com Recipe by: Seattle Times 2/26/97 Posted to MC-Recipe Digest V1 #485 by "Rooby"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (218g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 231 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 6.2mg | 0 % | |
| Potassium 67.4mg | 2 % | |
| Total Carbohydrate 51.3g | 15 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 51.1g | ||
| Protein 0.1g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 231
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