Ham/triple pear puree

14 Servings

Ingredients

Quantity Ingredient
6 pounds Anjou pears (each cut in 1/8ths); peeled, cored
½ cup Water
⅔ cup Pear vinegar
⅔ cup Sugar
⅔ cup Poire William or pear brandy

Directions

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 ⅓ 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@...

Posted to recipelu-digest Volume 01 Number 385 by Terry Pogue <tpogue@...> on Dec 19, 1997

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