Re: [CH] Recipe Challenge another thought
Helen L. Gillis (HelenGillis@earthlink.net)
Sat, 3 Aug 2002 09:06:08 -0400
You could also make the pear juice into a very sorbet -
Take about 2 cups of the juice, add a minced hab or two, 1/4 cup of your
favorite rum, 1/2 a lemon juiced (or to taste), 1 - 2 tbls light corn syrup
& as much sugar as you think it needs. Freeze in an icecream maker or
plastic container... I made it with melon last year with melon and a price
winning Red Savina. When we got married last year - my now husband was
presented with a melon marked "welcome to the Honeydew Club" for the Honey,
do this, Honey do that... It's officially in my recipe files as Enoch's
Honey - Do Sorbet.
Helen
----- Original Message -----
From: "Michael J. Pedersen" <michael.j.pedersen@verizon.net>
To: <chile-heads@globalgarden.com>
Sent: Saturday, August 03, 2002 12:39 AM
Subject: [CH] Recipe Challenge
> -----BEGIN PGP SIGNED MESSAGE-----
> Hash: SHA1
>
> Okay, here's a pretty mild challenge for you all to consider (and I know
> that some of you are up to it).
>
> I recently bought some canned sliced pears, and have since eaten them.
> However, I have at least 2 cups of pear juice left over. Normally, this
> would have been eaten, but I thought of this idea before doing so.
>
> Here's the challenge: Can anybody find a decent way to use this juice in
> a recipe? Note: The recipe doesn't necessarily have to be hot, or
> feature chiles, but it does have to have the pear juice. And, of course,
> hot is good, so I figured I'd ask here.
>
> So, any takers?
> -----BEGIN PGP SIGNATURE-----
> Version: GnuPG v1.0.6-2 (MingW32)
> Comment: Using GnuPG with Mozilla - http://enigmail.mozdev.org
>
> iD8DBQE9S16P2N2YXk5ySmARArk8AJ9GqqFmoyEM5ysXShGiC7qXijUVkACfY+mU
> hr+uT2+1dWYz+PirXQOKQVE=
> =hjEt
> -----END PGP SIGNATURE-----
>
>