The Best Guide for the CR0 Area

Pickled Pears

This recipe makes use of the pears that are a little too hard and under ripe. By Christmas you will have either a stunning present to give away or a fantastic alternative to pickle.

Makes: 1 Litre jar
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients
1 Kg Pears, Conference or William are best, make sure they are hard and quite small
350g Soft brown sugar
275ml White wine vinegar
275ml Cider vinegar
1 Cinnamon stick
5 Whole cloves
1 tsp Juniper berries
2 tsp Whole peppercorns
2 Star anise
½ Lemon finely sliced
Method
1. Place the vinegars, spices and sugar into a large sauce pan and slowly over a low heat bring to the boil. Stirring occasionally, until the sugar has dissolved.
2. Peel the pears leaving the stalk and base intact. Place the peeled pears and lemon slices into the liquor.
3. Cook for 20 minutes until the pears are tender.
4. Using a slotted spoon place the pears and lemon in a sterilised jar. Boil down the remaining liquor until only about 400ml remains.
5. Cover the pears in the jar with the reduced syrup mix adding in the spices. Seal and leave for about four weeks before using. The pears will keep unopened for around six months.

To sterilise the jars, wash in the dish washer or in very hot water, place in a low oven to dry, allow to cool enough to handle and then fill with pears.