Lemon-Spiced Pears (1.5 PTS) Recipe - Cooking Index
Lemon-Spiced Pears (1.5 PTS) Recipe - Cooking Index
| 1 tablespoon | 15ml | Lemon (large) |
| 3 cups | 711ml | Water |
| 1 1/2 cups | 297g / 10oz | Sugar |
| 10 | Stick cinnamon - broken in 2" lengths | |
| 2 teaspoons | 10ml | Whole cloves |
| 4 lbs | 1816g / 64oz | Pears, Bartlett or Bosc (about 12) |
| Ascorbic acid color keeper |
1. Remove outer yellow peel from lemon with a vegetable peeler, leaving white membrane. Halve lemon and squeeze to get 1/4 cup juice.
2. In a 4- to 6-quart Dutch oven, or kettle, combine water, sugar, cinnamon, cloves, lemon peel and lemon juice. Bring to boiling and simmer, uncovered, for 5 minutes.
3. Wash, peel, halve and core pears. Place pears in ascorbic acid color keeper solution prepared according to directions on package.
4. Drain pears; add to syrup. Simmer, covered for 5 minutes.
5. Pack hot pears into hot,clean pint canning jars, leaving 1/2" headspace.
6. Remove lemon peel from syrup with slotted spoon. Cover pears with hot syrup and spice mixture, leaving 1/2" headspace. Remove air bubbles, wipe jar rims, and adjust lids.
7. Process filled jars in a boiling-water canner for 20 minutes.
8. Remove jars from canner; cool on racks.
Yield: 5 pints (24 servings)
Per serving: 94 cals; 0g fat (0g sat fat); 0mg chol; 0mg sodium; 24g carb; 2g fiber; and 0g protein.
Daily Value: 0% vit. A; 7% vit. C; 9% calc; 1% iron
MC Formatted by Mary [[email protected]]
Source:
Successful Farming Sept, 2000
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