Pickled Strawberries & Pears
|Dry white wine||2 1⁄2 Cup (40 tbs)|
|Dry tarragon/2 tablespoons fresh tarragon||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Raspberry vinegar/Lemon juice||1⁄4 Cup (4 tbs)|
|Hulled strawberries||4 Cup (64 tbs) (Medium Size)|
|Canned pear halves in light syrup||2 Pound, drained (2 Cans, 1 Pound Each)|
In a 2- to 3-quart pan, combine wine, tarragon, and sugar.
Bring to a boil over high heat, stirring until sugar is dissolved.
Remove from heat, add vinegar, and let cool.
Place strawberries and pears in a 2-quart jar.
Pour tarragon syrup over fruit; cover and refrigerate for at least 4 hours or up to 1 day.