Pickled Pears with Spiced Citrus Syrup Recipe

Introduction

Pickled pears offer a delightful balance of sweet and spicy flavors, perfect for elevating cheese boards or adding a unique touch to salads. This recipe combines warming spices and tangy vinegar to preserve tender pears in a deliciously fragrant syrup.

Ingredients

• 1 lemon or orange
• 10 cloves
• 2 tsp black peppercorns, lightly crushed
• 1 tsp allspice berries, lightly crushed
• 5 cm piece fresh root ginger, sliced
• 1 litre/1¾ pints cider or white wine vinegar
• 2 cinnamon sticks
• 1kg bag caster sugar
• 2kg small pears

Instructions

1. Step 1: Pare the zest from the lemon or orange and place it in a pan with the cloves, peppercorns, allspice berries, sliced ginger, lemon or orange juice, vinegar, cinnamon sticks, and sugar. Stir over a gentle heat until the sugar has completely dissolved.
2. Step 2: Peel, core, and halve the pears, then add them to the pan. Simmer gently for 15 minutes, until the pears are tender.
3. Step 3: Remove the pears from the pan using a slotted spoon and drain them in a colander. Increase the heat under the syrup and boil rapidly for about 15 minutes, until the syrup has reduced by roughly one-third and thickened slightly.
4. Step 4: Pack the pears into warmed sterilized jars and pour the hot syrup over them to fully cover the fruit. Seal the jars tightly, label them, and store in a cool, dry place.
5. Step 5: Allow the pickled pears to mature for at least one month before enjoying to develop their full flavor.

Tips & Variations

• Use firm yet ripe pears to ensure they hold their shape during cooking.
• Add a vanilla pod to the pickling syrup for a subtle, sweet aroma.
• Try substituting white wine vinegar with apple cider vinegar for a milder tang.
• Serve pickled pears alongside blue cheese or roasted meats for a flavorful contrast.

Storage

Store the sealed jars in a cool, dry place away from direct sunlight. Properly pickled pears will keep for up to six months. Once opened, refrigerate and consume within two weeks. To reheat, gently warm the pears in their syrup over low heat if desired, but they are delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use larger pears for pickling?

While small pears are preferred for their tenderness and size, you can use larger pears if peeled and cut into smaller pieces to ensure even cooking and pickling.

How long should the pears be soaked before eating?

The pickled pears develop their best flavor after about one month of resting in the syrup, allowing the spices and vinegar to fully infuse the fruit.

Pickled Pears with Spiced Citrus Syrup Recipe

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★★★★★

4.9 from 143 reviews

• Author: Cleo
• Total Time: 1 month and 50 minutes (including maturation)
• Yield: Approximately 4 jars (depending on jar size) 1x

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Description

This recipe guides you through making deliciously spiced pickled pears, preserved in a fragrant syrup of citrus, vinegar, spices, and sugar. The pears are gently simmered until tender, then stored in a warm, aromatic syrup that matures over a month to develop deep, tangy flavors perfect for enjoying as a condiment or dessert accompaniment.

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Ingredients

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Pickling Syrup

• 1 lemon or orange (zest and juice)
• 10 cloves
• 2 tsp black peppercorns, lightly crushed
• 1 tsp allspice berries, lightly crushed
• 5 cm piece fresh root ginger, sliced
• 1 litre (1¾ pints) cider or white wine vinegar
• 2 cinnamon sticks
• 1 kg caster sugar

Pears

• 2 kg small pears, peeled, cored and halved

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Instructions

1. Prepare the spice syrup: Pare the zest from the lemon or orange and place it in a pan along with the cloves, lightly crushed black peppercorns, allspice berries, sliced fresh ginger, the juice of the lemon or orange, cider or white wine vinegar, cinnamon sticks, and caster sugar. Stir the mixture over gentle heat until all the sugar has completely dissolved, forming the pickling syrup.
2. Simmer the pears: Peel, core, and halve the pears. Add them carefully to the pan containing the syrup and gently simmer for 15 minutes or until the pears become tender but still hold their shape.
3. Drain the pears: Using a slotted spoon, remove the pears from the syrup and place them in a colander to drain excess liquid.
4. Reduce the syrup: Increase the heat under the syrup and bring it to a rapid boil. Continue boiling for 15 minutes until the syrup thickens slightly and reduces by about a third, concentrating the flavors.
5. Pack and preserve: Pack the drained pears into warm sterilized jars and pour the hot syrup over them to completely cover the fruit. Seal the jars tightly, label them with the date, and store in a cool, dry place.
6. Maturation: Leave the pickled pears to mature for at least one month before use to allow the flavors to develop fully.

Notes

• Use small pears for best texture and presentation.
• Ensure jars are properly sterilized and warmed to prevent spoilage.
• Store the sealed jars in a cool, dark place for at least one month to allow the pickling flavors to develop.
• The pickled pears make a wonderful accompaniment to cheese boards, roasted meats, or desserts.
• Once opened, keep the jars refrigerated and consume within a few weeks for best quality.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Pickling
• Method: Stovetop
• Cuisine: British

Keywords: pickled pears, spiced pears, preserved pears, pear recipe, pickling, fruit preserves, cider vinegar pickles