Peel , core and coarsely chop 5 beurre bosc pears and cover with water and simmer till the pears are soft , be careful not to burn them .
Drain and cool slightly.
Then add 2 tbs sugar , 1 tsp of salt , 1/3 cup of white vinegar , 1/2 cup of Dijon style mustard along with the pears in a blender and puree until smooth.
Perfect with pork and fish .
Recipe taken from
RUSSIAN HERITAGE COOKBOOK......Lyn Visson
It`s pretty good with salmon ..
Noelene.
Drain and cool slightly.
Then add 2 tbs sugar , 1 tsp of salt , 1/3 cup of white vinegar , 1/2 cup of Dijon style mustard along with the pears in a blender and puree until smooth.
Perfect with pork and fish .
Recipe taken from
RUSSIAN HERITAGE COOKBOOK......Lyn Visson
Noelene.
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