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Pickled pears

Pickled pears

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Rating: 5 out of 5.17 ratings
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  • Preparation and cooking time
    • Prep:
    • 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

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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2004

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Overall rating

Rating: 5 out of 5.17 ratings
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