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Author Notes: Make these at least 24, but no more than 48, hours before you plan to serve them. Enjoy!! ;o) —AntoniaJames
Serves 4 as a condiment, with a lot of other sides
- 3 medium, barely ripe (or slightly underripe) D’Anjou or Bosc pears
- ½ cup sugar
- ½ cup apple cider vinegar
- ½ cup water
- ½ cinnamon stick
- 1 teaspoon whole coriander seeds, lightly crushed
- 6 cloves
- 4 cardamom pods, crushed
- 3 thick slices fresh ginger
- Combine all of the ingredients except the pears in a small non-reactive saucepan. Bring to boil, then turn down the heat and simmer for about ten minutes. Remove from the heat and let it cool.
- When the liquid is just warm to the touch, prepare the pears. Quarter, core, peel and slice, in that order, working one quarter at a time, dropping the slices into a Mason jar. I used a quart jar but probably could have gotten away using a wide-mouthed pint jar.
- Cut a piece of cheesecloth large enough to wrap up the spices easily. Put that over the opening of the jar and press down a bit into the jar. Pour the cooled liquid over the pears. Remove the ginger slices and drop them in with the pears.
- Gather up the cheesecloth, with all the spices in it except for the ginger, and tie it with twine. Then drop it in with the pears.
- Press very gently down on the pears, so that as many are submerged as possible, without breaking the slices.
- Refrigerate overnight. Remove the spice bag and slices of ginger before serving.
- Enjoy!! ;o)
Just for the Halibut
Grill it like you mean it
Just for the halibut.
A quesadilla, case closed.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.