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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Try to leave this for 2 months to age-great tart filling or served warm with whipped cream. Ingredients:
10 cups peeled cored and chopped pears |
1 cup dark raisin |
1 cup golden raisin |
1/2 cup chopped dried apricot |
1 lemon, juice and zest of |
1 orange, juice and zest of |
1/2 cup lightly packed golden brown sugar |
3 teaspoons cinnamon |
2 teaspoons nutmeg |
1 teaspoon ginger, ground |
1/4 teaspoon pickling salt |
1 cup blanched slivered almonds |
1/4 cup port wine |
Directions:
1. Combine the raisins, apricots, juices and rinds of lemon and orange, brown sugar, cinnamon, nutmeg, ginger and salt in a large stainless steel or enamel saucepan.
2. Mix well, add pears and bring to a boil.
3. Boil gently, covered for 30 min-stir occasionally.
4. Uncover mixture and boil until thick, around 15 min-stirring frequently.
5. Stir in almonds and port wine, and stir/boil another 5 min.
6. Ladle into clean hot jars leaving 1/2 inch head space.
7. Seal and process 20 minutes in a boiling water bath at altitudes up to 1000 feet.
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