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    Saffron and Cinnamon Pears

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    Saffron and Cinnamon Pears

    Delicious golden pears, infused with saffron and cinnamon sticks, make a perfect accompaniment for glazed gammon . Alternatively, serve them sliced with shavings of Parmesan and rocket leaves, drizzled with a fruity olive oil for a starter; or chopped into a salad with soft cheese and toasted walnuts.

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Makes: 2 x 750g jars


    • 500ml bottle Aspall Perry Vinegar
    • 150ml water
    • 250g Waitrose Unrefined Light Brown Sugar
    • 4 Bart Spices Cinnamon Sticks
    • Sachet Bart Spices Saffron
    • 1kg bag conference pears


    1. Place the vinegar, water, sugar, cinnamon and saffron in a large pan. Heat gently, stirring occasionally, until the sugar has dissolved.
    2. Peel the pears, slice them in half, keeping the stalks intact, and remove the core.
    3. Add the pears to the syrup and bring them to the boil. Reduce the heat and simmer gently uncovered for 20-25 minutes until the pears are tender.
    4. Remove the pears and cinnamon with a slotted spoon and arrange them in sterilised jars.
    5. Boil the cooking liquid rapidly for 5 minutes or until slightly reduced. Pour it over the pears to completely cover them. Tap the jars gently to remove any trapped air bubbles. Allow to cool. Seal the jars and keep them in the fridge.

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    Cook's tips

    Use a clean, dry tea towel to rub the peeled pears and remove any ridges caused by peeling.

    You can replace the pears with quince if they are available. Use a melon baller to remove the central core.

    This recipe will keep for up to four weeks if stored in the fridge.


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