You may feel about today’s recipe as the doggie did when he chased the car: when he caught it, what would he do with it?
I asked Frances that question about today’s recipe. She says she serves it as a condiment with a meat-and-potatoes meal as one would do with chowchow.
The “Frances” and the condiment I am referring to are Frances Davis and her Pear Relish. Way back, Frances was a member of Warrenville Baptist Church in Aiken County, but for the past 35 years or so has been a member of Good Hope Baptist Church in the Ridge Association at Ninety Six. Her pastor is Steve Justice. At different times, she has served as secretary of her Sunday school class and has worked on the church’s hospitality committee, but she doesn’t do as much now because of her health. In all the churches she attended – from the time she joined Central Baptist in Aiken County as a teen, until the present – Frances has been a faithful member and worker.
Since the death 10 years ago of her husband James, who was also a member of Good Hope, Frances has continued to live alone and had done well until recently when she took a tumble, injuring her hip and spraining an ankle.
While she is recovering “in her chair,” as she call it, she is spending the healing time crocheting. Frances also enjoys quilting and has made a quilt for each of her children, grandchildren, and great-grandchildren. She still lacks two, but will get those done.
She and James had three children. The oldest, Sara English and her son James, live in Atlanta. Frances’ son Gary Davis and his wife Sondra live in Charlotte, and Connie, the youngest, and her husband Kenny Banks live in Spartanburg.
Frances Davis
Frances has used this recipe for years, she says, and doesn’t remember where she got it, but has some suggestions for preparation: The relish is better if you chop or grind the vegetables, she says. You can use the “chop” setting on a blender, but make it quick or the veggies will be mushy. The amount of pears and peppers doesn’t have to be exact, either. You can use all green peppers, but adding the red and maybe yellow ones to the relish makes it prettier, and the amount of red pepper you use can be adjusted to your taste.
Frances won a ribbon for her relish at one time so you know it must be good, but to be absolutely sure, make a batch, let it rest in its jar for a few weeks, then enjoy it with a roast, potatoes, etc., for … Sunday Dinner.
Pear Relish
1 peck fresh pears, peeled and cored
4 medium green bell peppers
8 red bell peppers
2 hot peppers (more if desired)
6 medium onions
4 cups vinegar
4 cups sugar
7 tablespoons salt
Using the coarse blade of a chopper, grind the pears, peppers and onions.
Place in a large canning kettle. Mix together the vinegar, sugar and salt, and add to the pear-pepper mixture. Bring to a boil. Cook gently for 30 minutes or so.
Meanwhile, prepare 12 pint jars by washing in hot water and keeping hot. Put canning lids and rings in pot, cover with water, bring to a boil and keep hot.
After cooking about 30 minutes or a little more, spoon the relish into the jars, filling to within ½ inch of the top. Cover immediately with the lids and screw on tightly. Turn jars upside down and let stand overnight until cool. The jars will seal. Makes about 12 pints.