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6 lb Anjou pears (each cut in
1/8 ths) -- peeled, cored
1/2 c water
2/3 c pear vinegar
2/3 c sugar
2/3 c 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 This e-mail address is being protected from spambots. You need JavaScript enabled to view it From: Mastercook Mac Date: Fri, 18 Oct 1996 22:08:43 -465800
