Pacri nanas
Sweet and sour pears
- 1 PINEAPPLE, cleaned and cut in pieces
- 1 TSP CURRY POWDER
- 1/2 TSP CINNAMON POWDER
- 4 CLOVES
- PIECE OF GINGERROOT, grated
- 2 RED CHILI PEPPERS, chopped
- 3 CARDAMOM PODS, cut open and use inside seeds
- 3 SHALLOTS, chopped
- 2 CLOVES GARLIC, chopped
- 1 TBSP LEMON JUICE
- 1 KG PEARS, peeled, cleaned and quartered
- 1/2 LITER VINEGAR
- 60 GRAM SUGAR
- 1 CINNAMON STICK
- 5 CLOVES
Stir fry the curry powder, cinnamon, cloves, ginger, peppers, cardamom, shallots and garlic for three minutes on medium heat - don't let the garlic and shallots brown. Add the pineapple and 1 cup of water and simmer for three minutes. Sprinkle the lemon juice over the pineapple.
Inspired by the website Indonesia eats.
Bring the vinegar to the boil with the sugar, the cloves and the cinnamon; add the pears and simmer for 20 minutes. Put the pears in a glass jar and store them in a cool place for two days before eating.
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