Tangy Franks and Pears Recipe

Tangy Franks and Pears Recipe
Tangy Franks and Pears Recipe photo by Taste of Home
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Tangy Franks and Pears Recipe

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This entree is one of my comfort foods. The combination of sweet fruit flavors and a touch of spicy meat is surprisingly compatible. -Josephine Laughlin, Norwich, New York
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 1 large potato, peeled, quartered and thinly sliced
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup butter or margarine
  • 4 hot dogs, cut into 1-inch pieces
  • 2 medium ripe pears, peeled and diced
  • 1/2 cup golden raisins
  • 1/2 cup apple juice
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon caraway seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard

Directions

In a skillet, saute the potato, onion and celery in butter until celery is tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Yield: 2 servings.
Originally published as Tangy Franks and Pears in Reminisce January/February 2003, p50

Nutritional Facts

1 each: 956 calories, 51g fat (26g saturated fat), 112mg cholesterol, 1499mg sodium, 116g carbohydrate (69g sugars, 10g fiber), 17g protein.

  • 1 large potato, peeled, quartered and thinly sliced
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup butter or margarine
  • 4 hot dogs, cut into 1-inch pieces
  • 2 medium ripe pears, peeled and diced
  • 1/2 cup golden raisins
  • 1/2 cup apple juice
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon caraway seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  1. In a skillet, saute the potato, onion and celery in butter until celery is tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Yield: 2 servings.
Originally published as Tangy Franks and Pears in Reminisce January/February 2003, p50

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