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These are perfect with cold cuts, or try them sliced into slivers in a salad
with walnuts, crispy bacon, baby leaves and a mustard-spiked vinaigrette
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
750g small pears, peeled and left whole, with their stalks still attached
2 rosemary sprigs
1 In a large, heavy-based pan, stir together the sugar, vinegar, spices and lemon zest and slowly bring to the boil.
2 Add the pears and simmer for 10 minutes, then add 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 a sterilised jar (see tip below). Return the pickling liquid to the heat and bubble away for 5 minutes, uncovered.
3 Pour over the pears then seal the jar. When cold, store for up to 2 months in a cool, dark place. Once opened, refrigerate and eat within 2 weeks.
To sterilise a jar, wash in warm soapy water and rinse well. Place the jar and lid into the oven at 150°C, gas mark 2 for 10 minutes until dry. If using a Kilner jar with rubber seal, boil it instead as the dry heat of the oven will damage it.
Typical values per serving:
|Saturated Fat||trace g|
Per 100g serving (approx 1 small pear)
This recipe was first published in August 2015.