Thursday 21 September 2017

Pickled pears


* 2.3kg (5lb) pears

* 1 tablespoon whole cloves

* 1 tablespoon allspice berries

* 7.5cm (3-inch) cinnamon stick

* 5cm (2-inch) root ginger

* Rind of half a lemon

* 900g (2lb) of sugar

* 570ml (1 pint) white wine vinegar


* Peel, quarter and core the pears.

* Tie the cloves, allspice, cinnamon, ginger and lemon rind in a muslin bag.

* Put the sugar and vinegar into a large stainless steel or enamelled pan and heat until the sugar has dissolved.

* Bring the syrup to the boil. Add the pears and bag of spices. Simmer for about 5 minutes or until the pears are just soft.

* Remove the pears using a slotted spoon and pack them into clean, hot, sterilised jars.

* Boil the syrup until it has reduced by about one-third.

* Discard the bag of spices and pour the syrup over the pears, allowing the syrup to penetrate through.

* If necessary, add more syrup until the jars are full.

* Cover and seal.

* Label with contents and date once the jars are fully cool.

Irish Independent

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