"George Shirley" > wrote in message
...
> On 10/5/2010 12:13 PM, Ophelia wrote:
>>
>>
>> "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!
>>
> Here's an explanation from the U of GA site:
> http://www.uga.edu/nchfp/papers/2006/06ift-peaches.html
>
> If you go to their site you will find recipes for canning and preserving
> food with Splenda.
Thanks very much, George! Just what I needed
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