Ingredients
4 medium pears
2 tsp ascorbic acid color keeper
5 red plums
1 tsp whole cloves
1 small piece fresh ginger, optional
1 cinnamon stick 3
1/2 cup water
9 tsp artificial sugar = to sugar*
Directions
* Recipe suggests 9 aspartame tablets crushed. Liquid sweetener would
require 2 1/4 tsp (my note).
Peel and core pears; chop coarsely. Place in a large saucepan and
sprinkle with ascorbic acid color keeper. Remove pits from plums and
cut each plum into 8 pieces. Stir plums into pears.
Wrap plum pits, cloves and ginger, if desired, in a piece of
cheesecloth and place under some of the fruit. Add cinnamon stick and
water.
Cover, bring to a boil and simmer 15 to 20 min or until fruit is
tender. Discard spice bag and cinnamon stick. Puree fruit mixture in
a blender or food processor or press through a sieve.
Return to saucepan. Simmer, uncovered 15 to 20 min or until mixture
coats a metal spoon.
Remove from heat. Stir in sweetener. Ladle into hot clean jars
leaving 1/2 inch headspace. Wipe jar rims, seal. Process 10 min in a
boiling water bath. Store in a cool, dark, dry place.
Processing may be omitted if spreads are to be used within a short
period of time. Store in the fridge up to 1 month or freezer up to 3
months.
Makes about 3 1/4 cups, each serving 1 tbsp 3 g carbohydrate, 12
calories, 1 ++ extra
Source: Choice Cooking, Canadian Diabetes Association 1986 Shared
but not tested by Elizabeth Rodier Aug 93
Servings: 52 servings
Pear-Plum Spread Recipe brought to you by Recipe Ideas
Categories: Fruit; Pear
The History of Recipes
Academics have proved the existence of recipes way back into history, in fact as far as the ancient Egyptians, and maybe even further. In practice though, mostly, these old recipes were just very basic pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history are a few ancient tablets in ancient 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 having made anyone who tried it feel exhilarated. As our culinary historical trip moves to more modern times there were two books which date from the 1300s - a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these are not about the indian curry that is popular today, but rather descriptions of the types of food enjoyed by the rich and wealthy people of the period. Over the next few centuries, the upper-class families of the West strove to lay on the most exotic banquets, and consequentially chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and publishing recipes common in their social group. By the arrival of the twentieth century, cookery publications are starting to become popular mostly due to better eduction, increased leisure time and a general increase in wealth. |
We hope you enjoy this Pear Plum Spread recipe.
