Soak pears in water& fruit fresh/lemon
Peel pears.
Mix spices, sugar, water and vinegar.
Bring to a boil and drop in pears.
Cook until tender.
Pack into jars.
Pour vinegar mixture over pears and seal.
Let sit at least 2 months before eating.
Make a syrup with the sugar, vinegar and cinnamon.
Cook them together for 20 minutes.
Cook pears in syrup until tender, a few at a time.
Put pears in jar; boil the syrup 10 minutes longer, then pour over pears and seal.
Place all spices in a cloth bag or nylon net.
Combine water, sugar, spices and vinegar in a pot and cook for 10 minutes.
Add pears and 1/2 bottle of food coloring (red or green).
Cook until pears are tender.
Peel pears.
Place in a boiler, covering with vinegar and water.
Add 2 cups water to each cup of vinegar, 1 cup of sugar to each or sweeten to taste.
Add pickling spice mixed.
Boil until pears are tender.
Mix vinegar, sugar, cinnamon and cloves. Bring to a boil. Peel pears and cut into bite size pieces.
Put a few pieces of pear in liquid mixture at a time and let the pieces stay about 3 or 4 minutes.
Pack pear pieces in a sterilized jar and cover with hot vinegar mixture. Seal.
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
lid. Pour in the pickled beets and juice. Add onions
nd water. Slice pears and apples. Dip pears and apples in orange
Tie spices in a small cheesecloth bag and add to vinegar and sugar in stainless kettle Bring to a boil.
Add pears and cook until tender (the pears will look clear when tender).
Remove the pears with a spoon and fill sterilized jars.
Boil syrup until thick.
Pour over pears and seal.
edium high heat.
Cut pears in half and scoop out
n another pan, blanch the pears for a couple of minutes
Peel the pears and put in a medium
Arrange the watercress in a circle in the center of a large plate.
Fan out the julienned pears around the edges.
Sprinkle the salad with the Bleu cheese and pecans.
In a small bowl, place the vinegar, olive oil, white pepper, sugar and salt.
Whisk everything together until the dressing is well blended.
Dribble the dressing over the salad.
Serves 4.
Easy to make; very tasty!
Make a layer of pears. Sprinkle with cinnamon and layer cake mix over pears. Drizzle butter over all cake mix.
Bake at 350\u00b0 until golden brown.
bowl.
Peel the pears and quarter them lenghtwise. Core
For the pickled beans, place beans in medium
Peel, wash, and dry the pears (julienne if you choose to -- ).
Place all the remaining ingredients in an oversize glass jar.
Mix well (non-metallic utensil, wood preferred) to ensure all the ingredients are dissolved.
Add the pears to the jar, mix again, and cover tightly.
Keep in refrigerator, undisturbed, for at least 3 days before use.
These pears will keep refrigerated for at least 6 months.
s perfect the way the recipe is, other times I'll
nd parsley, and serve (the recipe does not contain any salt