Ginger-Pear Preserves

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Ginger-Pear Preserves

 

6 cups cubed ripe Bosc pear, or Bartlett pear (about 1

3/4 pounds)

3/4 cup chopped seeded lemon (1 large)

1/4 cup pear-flavored liqueur

1 to 2 tablespoons grated peeled fresh ginger

4 cups sugar

1/2 cup water

 

 

 

 

 

Combine first 4 ingredients in a large saucepan. Stir

in sugar and water; bring to a boil. Reduce heat, and

simmer 15 minutes. Remove from heat; cover and let

stand 12 hours (do not refrigerate).

Bring to a boil, uncovered, over high heat. Reduce

heat, and simmer 1 hour and 15 minutes or until thick,

stirring occasionally. Place 1 cup preserves into each

of 4 sterilized (8-ounce) jars. Cover with lids, and

cool upside down on a wire rack. Chill.

 

Note: Preserves will keep in the refrigerator for up

to six weeks.

 

Yield: 4 cups (serving size: 1 tablespoon)

 

CALORIES 51 (0.0% from fat); FAT 0.0g (sat 0.0g,mono

0.0g,poly 0.0g); PROTEIN 0.1g; CHOLESTEROL 0.0mg;

CALCIUM 2mg; SODIUM 1mg; FIBER 0.3g; IRON 0.0mg;

CARBOHYDRATE 13.1g

 

Source: Cooking Light, NOVEMBER 2005

Formatted by Chupa Babi: 12.22.07

 

A jar of these preserves is nice for neighbors,

friends, and coworkers. Package this with a pretty

spreader. Serve on English muffins, crackers, or as a

condiment for baked [favorites].

 

ChupaNote: add at least 1 t. red pepper flakes or hot

sauce for that hot 'n sweet touch. If you don't want

to use alcohol, replace the liquor with 1/4 undiluted

defrosted pear juice concentrate. Apple or grape juice

concentrate might work too, though you'd lose some of

the pear flavor.

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