"Duckie ®" wrote in message
...
CURRIED PEAR BUTTER

Yield: 1 pint
Source: "New Soul Cooking" by Tanya Holland
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=145

INGREDIENTS

- 3 pounds pears (preferably Anjou)
- 1-1/2 cups water
- 1 cup cider vinegar
- 3/4 cup sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 heaping teaspoon curry powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon coarse salt

DIRECTIONS

Chop unpeeled pears into a medium dice, and add to a large pot.
Cover the pears with the water and vinegar, and cook until they
are very soft, about 30 minutes. Strain and press pears through
a fine sieve or food mill, and return pear puree to pot. Add
sugar, lemon juice, spices, and salt, and cook mixture for
about 1 hour or until the consisitency of ketchup. Store,
refrigerated, in an airtight container, up to two weeks.




Sounds Good...But how and what do you use it with?.....

Bigbazza..Oz..