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- 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
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- 1 KG PEARS, peeled, cleaned
and quartered
- 1/2 LITER VINEGAR
- 60 GRAM SUGAR
- 1 CINNAMON STICK
- 5 CLOVES
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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.
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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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