- 500g granulated sugar
- 500ml white wine vinegar
- pared zest (use a vegetable peeler) and juice 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 5cm piece ginger, thinly sliced (no need to peel)
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 3 bay leaf
- 1 tsp black peppercorn
- 1½ kg small ripe pear
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
Put the sugar, vinegar, orange zest and juice, ginger, bay leaves and peppercorns in a large pan. Bring slowly to the boil, stirring constantly to dissolve the sugar, then boil for 5 mins.
Meanwhile, peel, core and halve or quarter the pears, depending on size. Add the pears to the pan and poach gently for 10-15 mins until they are just tender. Remove with a slotted spoon and pack into warm sterilised Kilner jars with rubber seals (see tip below).
Boil the vinegar mixture hard to reduce by a third, then pour over the pears, including the spices. The pears need to be completely covered with the liquid. Fit the rubber seal and clamp the jar tightly closed. Reserve any leftover syrup for topping up the jars later, as the pears will absorb the syrup over time. Store for up to 2 months.
Sterilising your jars
Wash in hot soapy water, rinse, then drain and set upright in a roasting tin in one layer. Put in the oven at 180C/ 160C fan/gas 4 for 10 mins. If your jars have a rubber seal, remove before putting the jars in the oven. To sterilise the seals, simply boil in water.