Pickled pears

Pickled pears

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(11 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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Doxy88
30th Jan, 2017
Surely the recipe means 'cider VINEGAR or wine vinegar. Vinegar is the preservative so if it's not used it's not a pickle and the pears won't keep long. I always make pickled peaches in the summer when they are cheap. We eat them at Christmas and they are always good.This recipe is similar so l expect these keep just as well. Allowing it to cool before potting stops the fruit from rising to the top of the jars but I favour potting whilst hot as possible to keep out organisms that could cause mould.
chez-ray
19th Oct, 2016
3.8
I was a little disappointed how the recipe was written. Due to the vagueness of the list of ingredients which stated "cider or white wine vinegar", I now believe, on reflection, that I should have used cider vinegar and not pure cider. Should I have made an error I now have 2 kg of spiced cider pears. Who knows, by accident, I may have developed a new pear accompliment for ginger cake or various desserts.
patriciaf
30th May, 2014
5.05
These are amazing, wonderful on a bed of rocket with one of the sweet cheeses e.g. Wensleydale and ginger crumbled over and dressed with balsamic glaze. Perfect to use up a glut of pears.
laonie
26th Nov, 2013
5.05
Absolutely stunning! I wasn't too keen on using 100% vinegar or 100% cider so I went with 2/3 pear cider and 1/3 apple cider vinegar and I'm glad I did. I left out the ginger because I didn't have any and substituted rosemary a la River Cottage. After packing the pears away into their jars, I found myself running my finger along the bottom of the saucepan like a kid, mopping up the last dregs of sweet, sour, herbacious syrup. I must say, the rosemary added a whole new element to the recipe and I will always add it from now on. I tasted one of the pears after 24 hours and had to stop myself devouring the entire jar. I'm going to make another two batches to give as Christmas gifts.
ali2166
7th Dec, 2012
3.05
Not too sure about this one .found the vinegar overpowered. Everything very strong smell and taste .had loads of extra syrup left over as well .might improve with age I hope .
woody36
5th Dec, 2012
5.05
Totally delicious! The syrup is amazing and the pears only seem to improve with age - I made my first batch about 2 months ago and they are just getting better and better! We've enjoyed these with good sliced ham, homemade chicken liver parfait and they are fab with cheese and biscuits - particularly anything blue and creamy - YUM!
quiver13
28th Oct, 2012
Made to give as Xmas pressies - didn't have all spice so used some nutmeg and star annise - syrup is lovey - hope I can keep them till Xmas!
hjmalpas
23rd Dec, 2011
5.05
Gave as gifts last year and went down a storm - so much so the kilner jars were returned to me to be filled again this year!!! Yummy. The bags of 'fun size' pears you get at supermarkets for kids lunchboxes are a perfect size. Easy to make & great as a starter with pate or potted stilton.
tbilisi's picture
tbilisi
16th Oct, 2011
5.05
Eat them with cold meat. Yum.
teresahall
4th Sep, 2011
What do you eat them with

Pages

chez-ray
19th Oct, 2016
3.8
Should I use pure dry cider or cider vinegar as the recipe does not make it absolutely clear?
goodfoodteam's picture
goodfoodteam
31st Oct, 2016
Thanks for your question, you need to use cider vinegar in this recipe. Sorry for the confusion.
i_love_my_food_61
22nd Dec, 2013
I love the sound of this - but how long will it keep, does anyone know?
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