"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..

"Bigbazza" wrote in message
u...

"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

snipped

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

Bigbazza..Oz..

1. could be used as an exotic spread on sandwiches.
2. use it as an alternative to a cherry glaze on your holiday ham.

"AJM" wrote in message
...

"Bigbazza" wrote in message
u...

"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

snipped

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

Bigbazza..Oz..

1. could be used as an exotic spread on sandwiches.
2. use it as an alternative to a cherry glaze on your holiday ham.



Thanks for the suggestions AJM...

BigbazzaOz..