Cook of the Month: Sue Robbins’ Pear Relish
Sue Robbins and her husband developed their recipe for pear relish after enjoying a version made by some friends. “We’d let them pick pears from our trees, and they made a relish,” she says. “We liked it but came up with our own.” They use the abundance of fresh pears their two trees yield and also turn to their yard for other ingredients. “We use peppers I grow in our garden,” Sue says. The Robbinses add the relish’s mix of sweet, tart and heat to amp up all kinds of things: vegetables like fresh field peas, meats like pork and turkey – Sue always puts some out at Thanksgiving – as well as salmon. But they like it best spooned atop a grilled hot dog.
- 1 peck pears (about 15 pounds)
- 5 red sweet peppers
- 5 green sweet peppers
- 3 hot peppers
- 5 large onions
- 5 cups sugar
- 5 cups vinegar
- 1 tablespoon saltPeel and core pears, grind and drain off most of the juice. Prepare peppers and onions and grind (do not drain). Dissolve sugar and salt in vinegar and bring to a boil. Add other ingredients, boil for 20 minutes. Put in hot jars and seal.