Triple Pear Puree recipe

[Guest guest]

Pear vinegar is available BUT it's so easy to make. I just put a peeled cubed or

even canned pear in a container and cover with an cider vinegar. Put a lid on

and shove it in the back of the cupboard. It's ready in about a week but of

course it's good forever. I keep it on hand. It makes a wonderful

vinaigrette.

I use this puree as a glaze for ham and serve it a bit like applesauce. It's

delicious.

terry

Triple Pear Puree - Serves 14

Recipe By: Terry Pogue

Ingredients

6 pounds Anjou pears (each cut in 1/8ths) -- peeled, cored

1/2 cup water

2/3 cup pear vinegar

2/3 cup sugar

2/3 cup poire or pear brandy

Instructions

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 . (Can be prepared 2 days ahead and refrigerated.)

Serve Triple Pear Puree at room temperature.

Recipe Notes

: Christmas, 1996 with Ham, Mashed Yukon Gold Potatoes with Leeks, Balsamic

Onions, Broccoli, Braised Celery, Mincemeat Pie, and Flan{}

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Exported from A Cook's Books -- Recipe management for Macintosh