Ginger-spiced pears
Make and store preserved fruits for a month or so and serve alongside cold meats and cheeses
Difficulty and servings
MAKES 2kg/4lb 8oz
Preparation and cooking times
Prep 30 mins
Cook 25 mins
- 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.
PER 2 TBSP
47 kcalories, protein 0.0g, carbohydrate 11.0g, fat 0.0 g, saturated fat 0.0g, fibre 1.0g, sugar 11.0g, salt 0.0 g
Recipe from Good Food magazine, November 2012.
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http://www.bbcgoodfood.com/recipes/2601646/
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Ingredients
- 500g granulated sugar
- 500ml white wine vinegar
- pared zest (use a vegetable peeler) and juice 1 orange
- 5cm piece ginger , thinly sliced (no need to peel)
- 3 bay leaves
- 1 tsp black peppercorns
- 1½kg small ripe pears
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Difficulty and servings
MAKES 2kg/4lb 8oz
Preparation and cooking times
Prep 30 mins
Cook 25 mins
Ingredients
- 500g granulated sugar
- 500ml white wine vinegar
- pared zest (use a vegetable peeler) and juice 1 orange
- 5cm piece ginger , thinly sliced (no need to peel)
- 3 bay leaves
- 1 tsp black peppercorns
- 1½kg small ripe pears
PER 2 TBSP
47 kcalories, protein 0.0g, carbohydrate 11.0g, fat 0.0 g, saturated fat 0.0g, fibre 1.0g, sugar 11.0g, salt 0.0 g
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29 November 2012
Geoff O'Connell commented on this recipe
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08 December 2012
Sally Healy rated and commented on this recipe
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