Recipe - Preserved Pears

1 pound Pears, peeled and cored
Three fourths cup Red wine vinegar
Three fourths cup Dry red wine
One half Cinnamon stick
1 teaspoon Szechwan peppercorns
1 Whole clove
One half ounce Fresh basil or mint leaves
One half cup Sugar

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 MCRecipe Digest V1 #485 by "Rooby" MsRooby@sprintmail.com on
Feb 26, 1997.