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1 lb. green beans, trimmed and broken into pieces
6 firm ripe pears, peeled, cored and sliced
1/2 cup water
1 thin sliver lemon peel
1 tsp. salt
6 slices bacon
1/4 cup sugar
2 tbsp. white vinegar
1 tsp. fresh lemon juice
Bartlett Pears make a succulent, fresh snack and are good for canning. Pear flesh naturally turns brown when exposed to air. To prevent this, coat cut pears with ingredients that contain acid, like salad dressing, or dip them in acidulated water. To make acidulated water, combine 3 tablespoons of lemon juice with 1 quart of cold water. Poaching, or gently cooking in liquid at just under the boiling point, also preserves pars' fresh color and enhances their delicate flavor.