Ingredients
12 pears
1/4 cup lemon juice
2 cup orange juice
2 cup pineapple juice
1 1/2 cup sugar
6 cinnamon stick, broken into 4 piece, s
1/2 cup amaretto
Directions
Peel and halve pears; scoop out core. Place in a solution of 1/4 cup
lemon juice in 4 cups water In a large saucepan, combine orange and
pineapple juices, sugar and cinnamon stick. Bring to a boil and
simmer 5 minutes. Drain pears; add to hot liquid; simmer 5 minutes.
Remove from heat, add amaretto. Place section of cinnamon stick in
each jar. Pack hot fruit snugly in jars; fill with boiling syrup to
within 1/2 inch of top rim. Remove air bubbles. Readjust headspace.
Apply lids and screwbands. Process 500 ml jars in boiling water
canner 20 minutes. Premove jars from canner. Check seals when cool.
Makes 4 pints.
Servings: 1 servings
Pears Amaretto Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Fruit; Pear
The History of Recipes
Academics have found proof that recipes existed far back into the far past, at least as far back into history as the early Egyptians, and maybe even further. Having said that, sadly, these old records were just primitive pictorial recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to historians are some clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Later on, in Roman times 25BC a roman called Apicius created some documents describing recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the cooks of his times made use of many aromatic flavours, including some familiar names for example bay, fennel and parsley. Closer to modern times, we find some recipe books dating from the 1300s - one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they are not about the indian curry that is served today, but instead accounts of the types of meals on the menus of the rich people of the period. In the fifteenth century, people returning from the crusades brought back many spices and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. These new herbs and spices was responsible for an increase in books on cooking, the majority of which are now in private cookery archives. By the arrival of the 1900s, cookbooks are in great demand, mostly due to higher levels of literacy, leisure time and having more money. |
We hope you enjoy this Pears Amaretto recipe.
