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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"
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|Serving Size: 1 Serving (218g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 231
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