Pickled pear & cardamom cheese
- Prepare20 mins
- Cook1 hr
- Total time1 hr 20 mins
- 1kg Essential Conference Pears (approx 7)
- 300ml Aspall Raw Apple Cyder Vinegar With Honey
- 1 tbsp cardamom pods
- 75g caster sugar
- 2 tbsp lemon juice
Roughly chop the pears (there’s no need to peel or core them first as they’ll be strained after cooking). Put the pears in a heavy-based saucepan with the vinegar and 200ml water. Bring to the boil, cover with a lid and reduce the heat to its lowest setting. Cook gently for about 20-30 minutes until the pears are soft and pulpy. Meanwhile, crush the cardamom pods using a pestle and mortar to release the seeds. Discard the shells and grind the seeds to break them up.
Press the mixture through a sieve into a bowl, forcing as much pulp through the sieve as you can with the back of a tablespoon. Scrape all the purée that clings to the underside of the sieve into the bowl. Return the strained purée to the rinsed-out pan.
Stir in the sugar, cardamom and lemon juice, and heat gently until the sugar has dissolved. Continue to cook for about 20-25 minutes until very thick and chutney-like in consistency. Stir frequently to prevent the purée sticking to the base of the pan.
While still hot, ladle into small, sterilised clip-top jars or jam jars, tapping the jars on the surface to release any air bubbles. Cover with waxed discs and lids or jam pot covers, and store in a cool, dry place for up to 3 months. Serve as part of a cheese board (particularly good with blue cheeses), or with roast chicken or pork.