Recipe - Hamtriple Pear Puree

6 pound Anjou pears (each cut in
1/8ths); peeled, cored
One half cup Water
2/3 cup Pear vinegar
2/3 cup Sugar
2/3 cup 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.

NOTES : Christmas, 1996 with Ham, Mashed Yukon Gold Potatoes with Leeks,
Balsamic Onions, Broccoli, Braised Celery, Mincemeat Pie, and Flan
Recipe by: Terry Pogue tpogue@idsonline.com

Posted to recipeludigest Volume 01 Number 385 by Terry Pogue
tpogue@idsonline.com on Dec 19, 1997