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    Pickled Pears

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    Pickled Pears

    These are fabulous with cheeses or sliced gammon, or try them cut into slivers in a salad with walnuts, crispy bacon, spinach leaves and a mustard-spiked vinaigrette.

    • Preparation time: 15 minutes, plus cooling
    • Cooking time: 20 minutes
    • Total time: 35 minutes, plus cooling 35 minutes

    Makes: 1 litre jar


    • 450g granulated sugar
    • 400ml cider vinegar
    • 1 tsp cloves
    • 1 tsp allspice berries
    • 1 small cinnamon stick, broken in half
    • 4 pared strips lemon zest
    • 2 rosemary sprigs
    • 750g small Rocha or Conference pears, peeled


    1. In a large, heavy-based pan, stir together all the ingredients except the rosemary and pears and bring to the boil slowly.
    2. Add the pears and simmer for 10 minutes; throw in the rosemary sprigs and cook for a further 5 minutes, until the fruits are just tender. Using a slotted spoon, transfer the pears, rosemary and spices to the sterilised jar. Return the pickling liquid to the heat and bubble away for 5 minutes, uncovered.
    3. Pour over the pears, rosemary and spices, then seal. When cold, store for up to 2 months in a cool, dark place. Once opened, keep chilled and eat within 2 weeks.

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