Pickled pears

Pickled pears

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(15 ratings)

Prep: 45 mins Plus a month storing

Easy

Makes enough to fill a 1-1.5 litre kilner jar
A stylish and gorgeous treat, spooned out of the jar with a little of the syrup

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 1 lemon or orange
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 10 cloves
    Cloves

    Clove

    klo-ve

    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

    Cider

    si-der

    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 2 cinnamon sticks
    Cinnamon

    Cinnamon

    sin-ah-mun

    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
    Pear

    Pear

    pair

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

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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rbmeals
12th Oct, 2009
4.05
I made this a few years ago from the good food mag, to go with my Christmas goose. Fantastic. I am about to make it again as the pears in my garden are good this year. I always seal the jars while they are still hot because a) There will be less air (it is denser of cold) b) it helps create a better seal. This helps to preserve it. As for shelf life no idea - mine didn't make it past Christmas!
holmfirth
12th Aug, 2009
sounds yummie :), but pleaseeeeeeeee tell us how long the shelf life is on recipes like this, pleaseeeeeeeee :(
raffle
1st Oct, 2008
do you seal the jars whilst they are still hot, or do you leave them to cool first?

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