Ginger-spiced pears

Ginger-spiced pears

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(2 ratings)

Prep: 30 mins Cook: 25 mins

Easy

Makes 2kg/4lb 8oz
Make and store preserved fruits for a month or so and serve alongside cold meats and cheeses

Nutrition and extra info

Nutrition: per 2 tbsp

  • kcal47
  • fat0g
  • saturates0g
  • carbs11g
  • sugars11g
  • fibre1g
  • protein0g
  • salt0g
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Ingredients

  • 500g granulated sugar
  • 500ml white wine vinegar
  • pared zest (use a vegetable peeler) and juice 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 5cm piece ginger, thinly sliced (no need to peel)
    Ginger

    Ginger

    jin-jer

    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
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

Method

  1. 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.

  2. 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).

  3. 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.

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Comments (4)

claudia21's picture

Delicious but very sweet. I used small, ripe pears but found they were very soft when cooked for ten minutes the first time so cut down cooking time to five minutes the second time and looked much better in the jar. I also added two sticks of cinnamon, star anise, cloves and allspice, it was much better. Could have done with more ginger I thought, then the recipe says five cm but doesn't say how wide!!

salmay's picture
5

Absolutely divine. My husband would drink the syrup alone if I let him. Made these for gifts to give to hosts his Christmas and they look really special with a ribbon tied round and a labelled with a nice luggage tag. Think they will go down a storm and will be an easy pudding option with some ice cream.

geoffoconnell's picture

WHERE CAN I GET RIPE PEARS TO MAKE THIS RECIPE - THE ONLY ONE'S I CAN FIND ARE SMALL AND AS HARD AS BILLIARD BALLS - WHATEVER HAPPENED TO LOVELY, SOFT WILLIAM PEARS?

stovinclark's picture

Personally I think you are better off using unripe, even hard pears. If they are too ripe they just turn to mush when you poach them

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