Our local kieffer pears are too hard to eat out of hand, but they are delicious cooked. They’re usually put into relishes such as this one, to be served alongside vegetables and meats.
Run the first 7 ingredients through a meat grinder set with the coarse disk, or a food processor, then add them to the remaining ingredients in a nonreactive pot. Boil for about an hour, then pour into sterilized jars and seal. Process for 20 minutes in a boiling water bath.
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