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You can serve these pears at Christmas with slices of strong blue cheese as a starter or a cheese course.

The lovely thing with this recipe is that you don’t have to wait for months. They should be left in a cool dark place for a week before you dive in. They will keep for at least 3 months as long as they are somewhere cool and dark, a garage or shed would be ideal. Once you’ve opened the jar, keep stored in the fridge.

TOP TIP Use a clean fork or spoon to remove the pears from the jar to stop contamination which means they will keep for a lot longer.

You’ll need 2 x  1 litre Kilner jars or something similar in which to store the pears (have a couple of extra jars ready in case you need them because the size of pears vary)

Makes 2 x I Litre jars of pears

750ml ml cider vinegar

750ml water

375g golden caster sugar

1 tbsp pink peppercorns

1 tbsp yellow mustard seeds

1 tbsp black mustard seeds

15 cloves

2 Star Anise

16 firm pears, halved, peeled and cored

Put the vinegar, water, sugar and spices into a large saucepan. Heat gently to melt the sugar.

Meanwhile, peel the pears and scoop the cores out with a melon baller or teaspoon. Add the pears to the pan making sure they are covered with the liquid.

Bring to a simmer and cook for 25-30 minutes. Test the pears with a knife, they should be just tender.

Lift out with a slotted spoon and divide between the two jars. Turn the heat to hight under the vinegar and spice liquid and allow to boil for 5 minutes. Pour the liquid over the pears making sure all the jars include the spices and seal.

Jules
You can serve these pears at Christmas with slices of strong blue cheese as a starter or a cheese course.
The lovely thing with this recipe is that you don’t have to wait for months. They should be left in a cool dark place for a week before you dive in. They will keep for at least 3 months as long as they are somewhere cool and dark, a garage or shed would be ideal. Once you’ve opened the jar, keep stored in the fridge.
TOP TIP Use a clean fork or spoon to remove the pears from the jar to stop contamination which means they will keep for a lot longer.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Cheese course
Servings 0
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Ingredients
  • 750 ml cider vinegar
  • 750 ml water
  • 375 g golden caster sugar
  • 1 tbsp pink peppercorns
  • 1 tbsp yellow mustard seeds
  • 1 tbsp black mustard seeds
  • 15 cloves
  • 16 firm pears halved, peeled and cored

Instructions
 

  • Put the vinegar, water, sugar and spices into a large saucepan. Heat gently to melt the sugar.
  • Meanwhile, peel the pears and scoop the cores out with a melon baller or teaspoon. Add the pears to the pan making sure they are covered with the liquid.
  • Bring to a simmer and cook for 25-30 minutes. Test the pears with a knife, they should be just tender.
  • Lift out with a slotted spoon and divide between the two jars. Turn the heat to hight under the vinegar and spice liquid and allow to boil for 5 minutes. Pour the liquid over the pears making sure all the jars include the spices and seal.
Tried this recipe?Let us know how it was!

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