2 small pears, cored and coarsely choppe
12 dried apricot halves, chopped
1/4 cup raisins
1 1/2 tbsp honey
1 tsp lemon juice
1/2 tsp cinnamon
1 oz (2 tb.) sweet red wine
Directions
In medium bowl, combine pears, apricots, raisins, honey, lemon juice
and cinnamon; mix well. Stir in wine. Cover and refrigerate at least
1 hour before serving.
Each serving provides: 1/2 FR, 10 C. Per serving: 43 cal, 0 g fat,
11 g car, 1 mg sod, 0 mg chol.
Source: "Weight Watchers" magazine, April 1992.
Servings: 12 servings
Pear & Raisin Charoses Recipe brought to you by Recipe Ideas
Categories: Fruit; Pear; Weight Watchers
The History of Recipes
It is quite feasible to trace the history of recipes way back into antiquity, at least as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that maybe, mostly, these old records were just simple hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe found, according to historians are a few clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. During the time of the Roman Empire a roman called Apicius wrote a few documents which described recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, a style of dining still practiced today. He also tells us how the ancient cooks made use of many herbs and spices, including a few that will be familiar to modern chefs such as basil, rue and parsley. As our culinary historical trip moves on a few more years we find a couple of interesting cookery books which appeared in the fourteenth century ; a book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the curry that is popular today, but rather recipes for the types of meals enjoyed by the rich and wealthy people of that period. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from the holy land, such as parsley, basil and rosemary. These new foods and tastes was responsible for an outbreak in manuscripts on cooking, many of which still exist in private collections. The TV revolution brought us celebrity chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Pear & Raisin Charoses recipe.
