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