Served with poppy seed scones at Sarabeth's Restaurant in New York.
Recipe information
Yield
MAKES ABOUT 5 CUPS
Ingredients
1/2 medium pineapple, cored, peeled, cut into 1-inch pieces
4 large ripe Anjou pears, peeled, cored, cut into 1-inch pieces
4 cups sugar
1/3 cup fresh lemon juice
Preparation
Chop pineapple in processor. Strain juice into heavy large nonaluminum saucepan; reserve pineapple. Add pears to saucepan. Simmer over medium-low heat until tender, stirring occasionally, about 10 minutes. Add pineapple, sugar and lemon juice. Reduce heat to low; simmer until mixture drops thickly from spoon, stirring often, about 1 hour. Cool. (Can be made 1 week ahead. Cover; chill.)
