Pear & Horseradish Sauce
Cultivated for over 3 thousand years and believed to be native of Central Europe, Horseradish is related to the mustard family, hence its biting flavor and aroma. The “horse” in horseradish refers to the size of the root (up to 6 feet) and its pungency. Thus the name was adopted so as to distinguish it from other radishes. Horseradish has found its way into the Cuisine of many cultures, particularly Jewish, and on the European Continent. Additionally, since real wassabi is very expensive, even in Japan, most Japanese restaurants around the world actually serve a horseradish mixture that’s been dyed green. In fact, the Japanese botanical name for horseradish is seiyōwasabi (セイヨウワサビ, seiyōwasabi?), or “Western wasabi”. Commercial cultivation in America began in the mid 1850’s, when immigrants started horseradish farms in the Midwest. By the late 1890’s, a thriving horseradish industry had developed in an area of fertile soil on the Illinois side of the Mississippi River. Today, approximately 6 million gallons of prepared horseradish are produced annually in the U.S. – enough to generously season sandwiches to reach 12 times around the world.
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- 4 Pears, ripe
- 1/3 cup Horseradish, fresh, grated
- 2 Tbsp. Honey
- 1/4 cup Cider Vinegar
- 1/3 cup Golden Raisins
- 1/4 cup Pecan Pieces, toasted
- Grate horseradish and immediately mix with the vinegar.
- Peel, core and shred pears and add to grated horseradish with honey, golden raisins and toasted pecans.
- Serve as a sauce with roasted meats & it goes particularly well with pork.
Makes approximately 2 1/2 cups.
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