Place pears, onion, walnuts, ginger, vinegar, sugar and salt in a 3-quart saucepan

Bring to a boil over medium heat

Lower heat and simmer for 35 to 40 minutes or until fruit is tender and mixture has thickened slightly

Let cool to room temperature

Refrigerate up to 2 weeks. Yield: 2-1/2 cups SUGGESTED USE: Good with both pork and lamb, it is especially fun to serve with kabobs of either meat which have been marinated with Turkish Yogurt Marinade (page 62).