Madeleine Kamman

Pear Vinegar

Preparation info
  • Yield

    6 to 8

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

Method

Macerate 2 ripe sliced pears, cored but not peeled, in 1 quart of white vinegar.