Pear Ginger Preserves
recipe from Canning for a New Generation
– 3 lbs pears ($2.50/lb @ Santa Monica 3rd St. FM)
– 3 tbsp diced ginger
– juice and zest from 1 lemon
– 1½ cups sugar
BRUNOISE. Hello, my new favorite knife cut. For as long as I can remember I’ve had a crush on tiny squares and circles (don’t even get me started on penny tile) so you can imagine how tickled pink I was to learn this for cutting the ginger. The recipe explains that by cutting the ginger brunoise-style, you introduce this tiny kick in every bite without it being overpowering.
Besides the usual biscuit or toast, it seems like this would be a lovely garnish/glaze for baked ham, pork, or turkey.