"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..