PICKLED PEARS
Ingredients
500ml white wine or cider vinegar or a mixture as cider vinegar is very sharp
350g granulated sugar
5ml juniper berries or allspice berries
4 strips of lemon peel
A small piece of fresh ginger, peeled and finely sliced. Add more for a stronger ginger taste
1 short piece of cinnamon
1 whole clove for each pear
2 sprigs of rosemary
750g small conference pears or similar approx 9-10 pears
Serves: 1 litre jar or other large jar that holds the pears and syrup
Source: Four Seasons Cookery Book / Waitrose Online
Method
Place the vinegar and sugar in a pan that will hold the pears in a single layer if possible
Add the spices except for rosemary and warm gently to dissolve the sugar
Peel the pears, placing them in a bowl of water to rinse and keep fresh
Once all the pears are peeled, bring the pickle to the boil
Stud each pear with a clove and add to the pickle
Simmer the pears gently for about 10 mins
Add the rosemary sprigs
Continue to simmer until the pears are tender
The pickle will be reducing as the pears cook
Once the pears are tender, place in the warmed jar
The pickle may need a little reducing or maybe quite thick,
I found the pickle thick more like a syrup and just enough to fit in the jar, a little extra vinegar could be added if you need a thinner or more pickle.
Pour the hot syrup over the pears and close the jar while hot to give a good seal
If you can, keep for a few weeks to allow the flavours to develop.
They should keep for up to 2 months, once opened keep chilled and eat within 2 weeks.
