Spiced sickle pears
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -ELAINE RADIS BGMB90B | ||
| 2 | cups | Sugar; or to taste |
| 1½ | cup | Red wine vinegar; at least 5 % acidity |
| 1 | Stick cinnomon | |
| 6 | Allspice berries | |
| 3 | pounds | Seckle pears; or other small pears |
| 4 | Cloves boiling to cover | |
Directions
Combine the sugar, vinegar and spices in a nonreactive pot. Cover and bring to a boil; boil lightluy for about 5 minutes until sugar disolves. Add the pears and enough boiling water to cover them. Lower the heat and poach the pears for 5 to 7 minutes, until tender. Do NOT LET THEM GET MUSHY.
Remove the pears with a slotted spoon and put thenm in a covered container. Reduce the syrup over high heat until it is thickened. Let the syrup cool and then pour it through a seive over the pears. Serve them at room temperature or warm. They will keep for weeks in the fridge.