Ingredients
- 1 none
- 3/8 thickened to consistency of applesauce
- 1/8 ths
- 2,300 gr anjou pears
- 160 ml pear vinegar
- 160 gr poire william
- 130 gr sugar
- 120 ml water
days ahead and refrigerated.) Serve Triple Pear Puree at room temperature. Recipe By : Terry Pogue tpogue@idsonline.com
