Ginger-spiced Pears
This delightful recipe brings together the sweetness of ripe pears with a tangy blend of white wine vinegar, zesty orange, and fragrant spices. The poached pears are beautifully preserved in a warm, golden-hued syrup, making them a perfect addition to your pantry or a thoughtful homemade gift. Follow these simple steps to create jars of delectable pear preserves that will elevate your meals and snacks with their flavorful charm.
— Constant Cookbook
Ingredients
- 500g granulated sugar
- 500ml white wine vinegar
- pared zest (use a vegetable peeler) and juice 1 orange
- 5cm piece ginger , thinly sliced (no need to peel)
- 3 bay leaves
- 1 tsp black peppercorns
- 1½kg small ripe pears
Instructions
- Put the sugar, vinegar, orange zest and juice, ginger, bay leaves and peppercorns in a large pan. Bring slowly to the boil, stirring constantly to dissolve the sugar, then boil for 5 mins.
- Meanwhile, peel, core and halve or quarter the pears, depending on size. Add the pears to the pan and poach gently for 10-15 mins until they are just tender. Remove with a slotted spoon and pack into warm sterilised Kilner jars with rubber seals (see tip below).
- Boil the vinegar mixture hard to reduce by a third, then pour over the pears, including the spices. The pears need to be completely covered with the liquid. Fit the rubber seal and clamp the jar tightly closed. Reserve any leftover syrup for topping up the jars later, as the pears will absorb the syrup over time. Store for up to 2 months.
Cook Time
25M
Prep Time
PT30M
Yield
MAKES 2kg/4lb 8oz
Nutrition
- Calories: 47 calories
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 1 grams fiber
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