1 sharon stevens
6 firm ripe pears
1 cup chutney
1/2 cup apple juice
2 tbsp butter
1 lemon juice or white vinegar
Directions
In bowl, mix 2 tbsp lemon juice per 4 cups of water. Peel, halve, and
core pears, dropping them into acidulated water as you work. Drain
and arrange pears snugly, cored sides up, in greased 13x9 inch baking
dish. Mix chutney and apple juice; pour over pears. Dot with butter.
Bake in 325 F oven for 30 minutes or until tender and glazed, basting
occasionally. Makes
12 servings.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens.
Servings: 12 servings
Chutney Baked Pears Recipe brought to you by Recipe Ideas
Categories: Fruit; Pear
The History of Recipes
It is possible to read the history of `recipes` back into ancient history, in truth as far back as early Egypt, and possibly even further. Interesting though that maybe, sadly, these early records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe in existence, according to experts in ancient history are some stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius created a number of scripts which described recipes cooked by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into hors d`oeuvre, main course and dessert, something we still use today. Aspicius recounts how the cooks of Roman times used a good variety of aromatic flavors, including a few you will know for example bay, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from Arab countries, including spices such as coriander, parsley, and basil. These new spices and herbs prompted an increase in publications on food, most of which are now in private collections. For the decades that followed, the rich families of the West tried to offer the most extravagent meals, and as a consequence, chefs and their recipes increased in prestige. Even so, it wasn`t until the nineteenth century that fine cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, trying out, and writing down recipes of the day. By the time we get to the 1900s, cooking publications were starting to become popular mostly as a result of more people being able to read, more spare time and a general increase in wealth. The arrival of television brings us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chutney Baked Pears recipe.
