Pickled pears & cheese platter

Pickled pears & cheese platter

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Cooking time

Prep: 20 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 8

This stunning prepare-ahead starter can be served on individual plates, or just gather everyone around for drinks in the kitchen

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
426
protein
21g
carbs
17g
fat
31g
saturates
20g
fibre
2g
sugar
17g
salt
1.76g

Ingredients

  • 500ml perry or cider vinegar
  • 250g golden caster sugar
  • 1 tbsp pink peppercorns
  • 1 tbsp white or yellow mustard seed
  • 10 cloves
  • 8 small firm-ish pears

To serve

  • large loaf of walnut or other nutty brown bread with a good crust
  • good wedge (about 700g) of strong cheese, like Stilton or Stichelton or a firmish goat's cheese
  • few winter salad leaves

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Method

  1. Put the vinegar, sugar and spices into a large saucepan with 500ml of water. Heat gently to melt the sugar. Meanwhile, peel the pears, halve, then scoop out the core with a teaspoon or melon-baller. Add the pears to the pan, they should be just about covered with the liquid, then bring to a simmer for 25-30 mins. Test the pears with a tip of a knife – they should be just tender. Lift out with a slotted spoon and put into a large Kilner jar or a few smaller ones. Boil the liquid down to about 600ml, then pour over the pears to cover. Seal and store in the fridge for up to a week, before serving.
  2. On Christmas Day, remove the pears from the fridge so they come up to room temperature. To serve, thickly slice and toast the bread and slice the cheese into thin wedges. Lift the pears from the jar and layer up with the cheese on a large platter or board, then scatter with some leaves. Serve with the bread.

Recipe from Good Food magazine, January 2010

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Comments

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louisejaynehands's picture
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Excellent recipe! Will be delicious with our Christmas cheese, had a sneaky one last night (day before Christmas Eve)!! Will make some for presents next year!

mollym's picture
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Made this last year and keeps well for a month full of flavour and great with any strong cheese or smoked ham. Was all gone after boxing day buffet.

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