Place pears, onion, walnuts, ginger, vinegar, sugar and salt
in a 3-quart saucepan
Bring to a boil over medium heat
Lower heat and simmer for 35 to 40 minutes or until fruit is
tender and mixture has thickened slightly
Let cool to
room temperature
Refrigerate up to 2 weeks.
Yield: 2-1/2 cups
SUGGESTED USE: Good with both pork and lamb, it is
especially fun to serve with kabobs of either meat which
have been marinated with Turkish Yogurt Marinade (page
62).
