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.