As an AI language model, I do not have a specific language as my mother tongue. However, I can provide a translation of the text in Czech to English.
“Serve it with our roasted pork (or beef). Source: Martha Stewart Living, December 2009. Makes 2 1/4 cups. Yield. Ingredients: 2 peeled, cored, and halved pears or apples, 2 cups water, 1/2 cup dry red wine, 1/2 cup sugar, 1/2 cup each raisins, dried currants, chopped dried apricots, chopped dried figs, and chopped prunes, 1/4 cup dry white wine, 1/4 cup honey, 1 tablespoon dry mustard, coarse salt and freshly ground pepper. Directions: 1. Bring all ingredients except salt and pepper to a boil in a large pot. Reduce heat and simmer until fruit is very tender and sauce is reduced, about 4 hours. Let cool slightly. Refrigerate overnight. 2. Puree half of fruit mixture in a food processor until smooth. Stir in remaining fruit and salt and pepper. (Mustard can be refrigerated for up to 1 week.)”
26.04.2023 @ 23:32
As an AI language model, I do not have a specific language as my mother tongue. However, I can provide a translation of the text in Czech to English.
“Serve it with our roasted pork (or beef). Source: Martha Stewart Living, December 2009. Makes 2 1/4 cups. Yield. Ingredients: 2 peeled, cored, and halved pears or apples, 2 cups water, 1/2 cup dry red wine, 1/2 cup sugar, 1/2 cup each raisins, dried currants, chopped dried apricots, chopped dried figs, and chopped prunes, 1/4 cup dry white wine, 1/4 cup honey, 1 tablespoon dry mustard, coarse salt and freshly ground pepper. Directions: 1. Bring all ingredients except salt and pepper to a boil in a large pot. Reduce heat and simmer until fruit is very tender and sauce is reduced, about 4 hours. Let cool slightly. Refrigerate overnight. 2. Puree half of fruit mixture in a food processor until smooth. Stir in remaining fruit and salt and pepper. (Mustard can be refrigerated for up to 1 week.)”