I really love these spiced pickled pears. Their translucent flesh turns golden as it simmers in a syrup made from soft brown sugar, white wine vinegar and a mix of spices. I have adapted the recipe from Sara Paston Williams's Christmas book written for the National Trust. Her methods of reboiling the syrup was just to long for me so I cut it out and the pears taste wonderful (I had some for lunch with soft blue cheese). I just tried one to see how it would taste before storing. I will taste again at Christmas. But I have to say if you are pushed for time they taste beautiful without storing.
I am getting ready to go to New Zealand so I am preparing some things before I go. So lots to thinks about. If I get time and find things to post about while I am away I will do. I also have some news about a great publishing deal but it will have to wait until later until I can say more.
In the meantime. Happy cooking.
Joan x
Spiced pickled pears
This is a lovely preserve to eat with slices of cold turkey and ham or served with blue cheese
Ingredients
1kg small sized hard pears, peeled
200g soft light brown sugar
½ tbsp salt
150ml water
400ml white wine vinegar
1 cinnamon stick
1 strip thinly pared lemon rind
½ tsp whole cloves
1 tsp pink and black pepper corns
Method
Place all the ingredients apart from the pears in a saucepan, heat gently and stir until the sugar is dissolved. Add the pears to the saucepan and bring everything to a simmer and cook for about 20 minutes or until the pears feel tender when tested with a skewer. Transfer the pears from the pan to sterilized jars (washed and heated in a moderate oven for 5 minutes). Boil the syrup furiously until it has reduced to about 400ml and allow it to cool slightly before filling the jars to the neck. The spices can be added to the jars. Cover, seal and label jars and store in a dark place for about a month before using.