By Trish Wesevich

2 ripe pears -  diced 2 tbls. Meyer lemon juice 3 tbls. coconut sugar or 2 tbls. regular sugar 1 tsp high oil cinnamon - like Vietnamese 1/8 tsp. allspice 1/8 tsp. ground cloves 2 tsp. canola oil 1/2 red onion 1 garlic clove, minced 1 tsp. ginger, minced 2 tbls. golden raisins 1/2 cup white wine vinegar 1 tsp crushed red pepper 1 tsp fresh thyme leaves salt & pepper

2 ripe pears – diced
2 tbls. Meyer lemon juice
3 tbls. coconut sugar or 2 tbls. regular sugar
1 tsp high oil cinnamon – like Vietnamese
1/8 tsp. allspice
1/8 tsp. ground cloves
2 tsp. canola oil
1/2 red onion
1 garlic clove, minced
1 tsp. ginger, minced
2 tbls. golden raisins
1/2 cup white wine vinegar
1 tsp crushed red pepper
1 tsp fresh thyme leaves
salt & pepper

Toss pears with Meyer Lemon juice, spices and sugar.  Transfer to greased sheet pan and roast in 350-degree oven for 20 minutes.  Let cool.  Meanwhile, sauté onion in canola oil over medium heat until soft (about 5 minutes).  Add garlic, crushed red pepper and thyme and cook on low for another 5 minutes.  Let cool.  Toss in bowl with roasted pears.  Season with salt & pepper to taste.  Serve with Roasted Chicken, Pork Tenderloin or Slow-Roasted White Fish.
Trish’s Wednesday Recipes
Wednesday Recipes By Trish Wesevich

Trish Wesevich
www.capital-kitchens.com
www.gastronomyescapadeintuscany.com
austinfoodstyle.com

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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