Monday, October 27, 2008

Pickled Pears

2 Pounds of pears, peeled, cored, and cut into approximately 1 inch chunks.
1 cup light brown sugar
1 12oz bottle of red wine vinegar
red food coloring (optional)

Place the pears, sugar and vinegar into a non-reactive pot. Add water to just barely cover. Add a few drops red food coloring. Bring to a boil and cook for 10 minutes, stirring occasionaly, being careful not to break up the pears. They should be crisp/tender. Remove from heat and allow to steep until cool. Remove pears from liquid. Bring liquid to a boil and reduce to a thin syrup. Pour over the pears while still hot. Place in a non-reactive container, cover and refrigerate.

No comments: