Crab Salad Stuffed Pita Pockets
Crab Salad Stuffed Pita Pockets takes roughly 25 minutes from beginning to end. One serving contains
Apple Pear and Lemon Thyme Preserves
Ingredients
- 5 cups cored and chopped apples (use your favorite variety(ies); I used Honeycrisps and September Wonders (a Fuji varietal))
- 3 cups cored and chopped pears (about 2-3); I used just-ripe Bartletts
- 2 cups unrefined, granulated sugar
- 1 tablespoon honey
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 3 sprigs large, of lemon thyme (or regular thyme if you can’t find/don’t have the lemon variety)
- freshly ground black pepper, several good turns
- 2-3 tablespoons pear brandy (aka poire William)
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