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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the pears in a large bowl, sprinkle them with the lemon juice, and let stand for 5 minutes. | 2. In a large nonreactive saucepan, combine the honey and water and bring to a boil over medium heat, stirring until the honey is completely dissolved, about 5 minutes. | 3. Add the pear quarters to the pan in one layer and cook at a medium boil until the pears are just tender, about 5 minutes. With a slotted spoon, transfer the pears to a bowl and reserve. | 4. Add the vinegar and spices to the syrup and bring to a boil, stirring. Reduce the heat to low and simmer for about 5 minutes. Remove from the heat and allow the marinade to cool to room temperature, then strain it. | 5. Pour the pears into a sterilized 1 quart jar and pour half of the marinade into the jar. Seal the jar and refrigerate for 3 to 4 days, by which time the pears should be ready to eat. The pears will keep for up to 3 weeks in the refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bartlett pear	6		sized peeled cored quartered	669.06	159.4062	4.1418	1.6992
lemon	1			1.2808	0.4116	0.0486	0.0132
honey	1	cup		-	-	-	-
water	2 1/4	cups		0.0	0.0	0.0	0.0
cider vinegar	3/4	cup		37.6425	1.6669999999999998	0.0	0.0
cinnamon	1	piece		-	-	-	-
clove	3	cloves		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.