Category: Salsa

1 lb Pears, peeled and cored

3/4 cup Red wine vinegar

3/4 cup Dry red wine

1/2 Cinnamon stick

1 tsp Szechwan peppercorns

1 Whole clove

1/2 oz Fresh basil or mint leaves

1/2 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 MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@sprintmail.com> on Feb 26, 1997.