Particularly good with cold meats or cheese. Use firm pears such as
Conference or Williams for best results.
PREPARATION 20 MINUTES
COOKING ABOUT 30 MINUTES
Makes about 1kg (2lb)
500g (1lb) granulated sugar
500ml (17fl oz) distilled vinegar
juice and pared rind of 1 lemon
1 teaspoon allspice berries
1 teaspoon whole cloves
2 small cinnamon sticks
1.25kg (21/2lb) hard pears
1 Put all of the ingredients, except the pears, into a large pan. Heat gently
until the sugar is dissolved, then bring to the boil for 5 minutes.
2 Meanwhile, peel and core the pears, slicing into quarters, halves or keeping
whole depending on their size.
3 Add the pears to the vinegar mixture and gently poach until just tender –
this can take 5–20 minutes depending on their ripeness. Remove with a
slotted spoon as they become tender, and transfer to hot, sterilized jars.
4 Boil and reduce the vinegar by a third, then strain over the pears, adding
some of the whole spices for decoration. Cover the top of the pears with
waxed paper to keep them submerged and seal with a vinegar-proof lid.
Store in a cool, dark place for at least 1 month before eating.
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