- 1 lemon or orange
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 10 cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 2 tsp black peppercorn, lightly crushed
- 1 tsp allspice berries, lightly crushed
- 5 cm piece fresh root ginger, sliced
- 1 litre/1¾ pints cider or white wine vinegar
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 2 cinnamon sticks
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 1kg bag caster sugar
- 2kg small pears
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
Pare the zest from the lemon or orange and put in a pan with the cloves, peppercorns, allspice berries, root ginger, lemon or orange juice, vinegar, cinnamon sticks and sugar. Stir over a gentle heat until the sugar has dissolved.
Peel, core and halve the pears, then add to the pan and simmer for 15 mins, until the pears are tender. Remove the pears with a slotted spoon and put in a colander to drain. Meanwhile, increase the heat under the syrup and boil rapidly for 15 mins, until the syrup has reduced by about a third and slightly thickened.
Pack the fruit into warmed jars and pour over the hot syrup to cover. Seal, label and store in a cool dry place for a month before using.