Monday, November 7, 2011

Pickled pears

I made these a couple of months ago, when we had a few more pears than we were able to eat. The result was really good, but I was slightly reluctant to post because I hadn't worked out what they would go with.


The other day, Gemma and the kids came back from Mellis cheese shop and I found the answer: cheese! Doing my best Wallace and Grommit impression, I ordered the kids to bring out the crackers and tried slices of pickled pear with durrus, taleggio and some blue stilton.

Ingredients
1 lemon
10 cloves
1 tsps black peppercorns
1 tsp allspice berries
2 cinnamon sticks
500g white wine vinegar
250g caster sugar
1 kg small pears

Method
  1. Sterilize four 500g jars.
  2. Zest the lemon, and combine the lemon zest, cloves, pepercorns, allspice berries and cinnamon in a saucepan with the vinegar and sugar.
  3. Peel, and quarter the pears and remove the fibrous cores.
  4. Bring the liquid to a boil, simmer gently and stir well until all of the sugar has dissolved, then add the pears and continue to simmer for another 15 minutes.
  5. Remove the pears from the liquid with a slotted spoon, and transfer to the sterilized jars.
  6. Continue to simmer the liquid uncovered for another 15 minutes or so, then pour over the pears and seal.


2 comments:

Madalen Goiria said...

Fruta y queso es una gran opción. Mi abuelo solía decir que "Uvas y queso saben a beso". Un beso

Tim in the Kitchen said...

Gracias Madalen. Besos para vosotros también.