Pickled pears

Pickled pears

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(16 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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teresahall
4th Sep, 2011
What do you eat them with
dghannah
7th Feb, 2011
Nutrition per serving 4553kcal? How big is the serving? dghannah
chicken83
9th Dec, 2010
5.05
made this yesterday for xmas presents, tastes fantastic, syrup is lovely! will definitely be making more of this!
markmcconville
6th Dec, 2010
Hi Sara - try juniper berries instead of allspice...
bottimus
6th Dec, 2010
Hi. I am about to make these for the first time but i am struggling to find allspice berries - can anyone help or suggest something to use instead?? thank you!
d41d0y
5th Dec, 2010
5.05
forgot to rate! 5 stars, no probs!
d41d0y
5th Dec, 2010
5.05
I made this as a gift today and am seriously considering making another, larger batch for personal use as the syrup smells and tastes amazing!
angeldrawers
12th Nov, 2010
5.05
Absolutely delish. I used white wine instead of vinegar.
sylvia1178
9th Nov, 2010
how many jars does this make roughly?
pjrome
21st Aug, 2010
I made these last year, and am about to start again. No idea about shelf life as they were all eaten so quickly, they didn't even make it to Christmas! Really yummy, and incredibly easy.

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