Pickled pears

Pickled pears

By
From
The Produce Companion
Makes
1 litre
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
345g caster sugar
500ml apple-cider vinegar
250ml water
1 cinnamon stick
6 cloves
3 strips orange zest
1kg small pears, peeled
2 rosemary sprigs

Method

  1. Combine the sugar, vinegar, water, spices and orange zest in a large saucepan. Place over low heat, stirring until the sugar dissolves, then increase the heat and boil for 5 minutes.
  2. Add the whole pears and the rosemary sprigs, reduce the heat to low and simmer for 15–20 minutes, until the pears are just tender.
  3. Use a slotted spoon to transfer the pears, spices, orange zest and rosemary to warm sterilised jars. Return the syrup to the boil, then remove it from the heat and pour over the pears, making sure they are covered. Seal the jars immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • While small pears work beautifully in this recipe, you can also use larger pears – just halve or quarter them lengthways and cut out the cores. Serve the pears as part of a cheese board or with pork.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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