"George Shirley" > wrote in message
...
> If you have a food strainer of some sort you can always make pear sauce. I
> make some each year and flavor it either cinnamon or another spice,
> whichever you favor. Then the pulp can be made into pear sauce, giving you
> two delicious pear products to eat and/or share. There's nothing wrong
> with pear slices preserved in a light syrup either. Last year I put them
> up in a Splenda syrup which helps with my carb allowance. Good luck.
George, please will you describe the 'Splenda' syrup? We follow low carb
too!
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