Pickled Pears
With a perfect blend of white wine vinegar, warm spices, and fragrant rosemary, these pickled pears are a delicious treat that adds a touch of sophistication to any meal. The pears are poached to tender perfection in a flavorful mixture, creating a delightful balance of sweet and tangy notes. Enjoy these pickled pears as a delightful accompaniment to cheese boards, salads, or even as a unique topping for your favorite dishes. Perfect for gifting or storing in your pantry for a gourmet touch whenever needed.
— Constant Cookbook
Ingredients
- 1 litre/1¾ pints white wine vinegar
- 0.5 litres/17½fl oz water
- 500g/1lb 2oz caster sugar
- 3 star anise
- 1 large cinnamon
- 1 tbsp allspice
- 1 lemon, zest peeled off in large strips using a potato
- ½ tsp cloves
- 2 tsp juniper berries
- 20 Conference pears
- 2 sprigs fresh rosemary
Instructions
- Bring the water, vinegar, sugar, star anise, cinnamon sticks, allspice berries, lemon zest, cloves and juniper berries to the boil in a large, lidded, non-reactive pan.
- Add the pears, then cover the pan with a lid and reduce the heat until the mixture is gently simmering. Simmer for 10-15 minutes, or until the pears are tender. Remove the pears from the poaching liquid using a slotted spoon and set aside.
- Return the poaching liquid to the boil and boil for 4-5 minutes, or until the volume of liquid has reduced and thickened.
- Divide the poached pears between two 1.5 litre/2 pints 13fl oz sterilised airtight jars. Pour half of the reduced cooking liquid into each jar, making sure the spices are evenly distributed between each jar. Add one sprig of rosemary to each jar. Seal the jars tightly. The pickled pears can be stored for up two months, but can be eaten after one week. Once opened, store in the fridge and eat within two weeks.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 2 x 1.5 litre jars
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