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Title: Preserved Pears
Categories: Salsa Seattle
Yield: 6 Servings
| 1 | lb | Pears, peeled and cored |
| 3/4 | c | Red wine vinegar |
| 3/4 | c | Dry red wine |
| 1/2 | Cinnamon stick | |
| 1 | ts | Szechwan peppercorns |
| 1 | Whole clove | |
| 1/2 | oz | Fresh basil or mint leaves |
| 1/2 | c | Sugar |
| 1. Pr | epar | e 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