Sauteed apples, onions and pears over spinach
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Honey |
| ¼ | cup | White Wine Vinegar |
| ¼ | cup | Dry Sherry or Apple Juice |
| 1 | tablespoon | Lemon Juice |
| ⅛ | teaspoon | Pepper |
| ¼ | teaspoon | Dried Thyme (optional) |
| 1 | small | Onion, sliced and separated into rings |
| 1 | tablespoon | Olive Oil |
| 1 | Pear, cored and sliced | |
| 1 | Cooking Apple, cored& sliced | |
| 10 | ounces | Fresh Spinach, washed and trimmed |
Directions
Combine the first six ingredients. Add thyme, if desired. Set aside. Cook onion in olive oil in a large skillet over medium high heat, stirring constantly, until tender. Add pear, cooking apples and honey mixture.
Cook, stirring often, 5 to 6 minutes or until fruit is tender and liquid is slightly thickened. Serve over fresh spinach.
Source: S.H.A.R.E. Colorado Nov./Dec. 1994 Submitted by: Linda Yonek-Long - Denver, Colorado
Submitted By SANDRA MAY On 11-19-94