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Posted By Susan Voisin On March 7, 2010 @ 12:12 pm In Sauces & Seasonings | No Comments
Submitted by: ChristyK
Yield: 8 Servings
2 ripe fresh Bartlett pears – coarsely chopped
3 tablespoons, fresh tarragon – chopped
1 1/2 cups, white wine vinegar
Place all ingredients in non-metallic container. Bruise the fruit (crush it with the back of a spoon or other utensil) while stirring to blend ingredients; cover tightly. Allow to stand 10 to 14 days. Strain. Store in a cool, dark place. Use within 3 to 4 months.
(Melinda Lee is a great cook. She used to be on a radio station – KFI640 out of Los Angeles – and I listened to her all the time. This page has many fruit infused vinegars)
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