Recipe: Triple Pear Puree
Misc. Triple Pear Puree
Recipe By : Terry Pogue
Serving Size : 14
6 pounds Anjou pears (each cut in 1/8ths) -- peeled, cored
1/2 cup water
2/3 cup pear vinegar
2/3 cup sugar
2/3 cup poire William or pear brandy
Simmer pears and water in heavy large saucepan until pears are very soft, stirring occasionally, about 40 minutes. Puree mixture in blender in batches until smooth. Return to saucepan. Mix in vinegar and sugar. Simmer until reduced by 1/3 and thickened to consistency of applesauce, stirring frequently, about 40 minutes. Mix in poire William. (Can be prepared 2 days ahead and refrigerated.) Serve Triple Pear Puree at room temperature.
Recipe By : Terry Pogue
Serving Size : 14
6 pounds Anjou pears (each cut in 1/8ths) -- peeled, cored
1/2 cup water
2/3 cup pear vinegar
2/3 cup sugar
2/3 cup poire William or pear brandy
Simmer pears and water in heavy large saucepan until pears are very soft, stirring occasionally, about 40 minutes. Puree mixture in blender in batches until smooth. Return to saucepan. Mix in vinegar and sugar. Simmer until reduced by 1/3 and thickened to consistency of applesauce, stirring frequently, about 40 minutes. Mix in poire William. (Can be prepared 2 days ahead and refrigerated.) Serve Triple Pear Puree at room temperature.
MsgID: 213937
Shared by: Betsy at TKL
In reply to: ISO: triple pear puree
Board: Holiday Cooking and Baking at Recipelink.com
Shared by: Betsy at TKL
In reply to: ISO: triple pear puree
Board: Holiday Cooking and Baking at Recipelink.com
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| Reviews and Replies: | |
| 1 | ISO: triple pear puree |
| L. Larsen | |
| 2 | Recipe: Triple Pear Puree |
| Betsy at TKL | |
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