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.

Ingredients

Scale

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

Instructions

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.
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.
Drain the pears: Using a slotted spoon, remove the pears from the syrup and place them in a colander to drain excess liquid.
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.
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.
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