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Pickled Strawberries & Pears

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  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2121 Calories from Fat 27

% Daily Value*

Total Fat 3 g4.9%

Saturated Fat 0.39 g1.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 119.5 mg5%

Total Carbohydrates 414 g137.9%

Dietary Fiber 29.5 g118.2%

Sugars 362.3 g

Protein 9 g17.1%

Vitamin A 18.3% Vitamin C 714.6%

Calcium 42.9% Iron 92.1%

*Based on a 2000 Calorie diet

Pickled Strawberries & Pears Recipe