3 lb. pears, cored, peeled and quartered
1/2 c. water
1 t. cinnamon
Combine all ingredients in a stockpot. Cover and cook on medium-low for 30-60 minutes, depending on how soft your pears are. Mash with a potato masher if desired. Store in the refrigerator for up to a week, frozen up to a year.
This post shares more of my preparations for hiking the SHT (Superior Hiking Trail) with…
This post shares some MCAS-friendly backpacking meals that use generally tolerated ingredients.
Here is my recipe for supergut garden fresh salad dressing
This post is the third installment in a series of posts covering my journey to…
This post is the second installment in a series of posts covering my journey to…
This post is the first in a series of posts covering my journey to hike…
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