Christmas Prep - Spiced Pickled Pears for Cheese and Cold Meats Recipe

Christmas Prep - Spiced Pickled Pears for Cheese and Cold Meats Recipe

  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 1 kg conference pears (pick the smallest and hardest you can find
  • 350 g soft light brown sugar
  • 275 ml white wine vinegar
  • 275 ml cider vinegar
  • 1 cinnamon stick, broken into pieces
  • 1 small lemon , thinly sliced
  • 1/2 tsp cloves
  • 1 tsp juniper berries
  • 1 tbsp of szechuan peppercorns


    Start off by putting all the ingredients except the pears in a large saucepan and place it on a low heat, allowing it to come slowly to the boil.
    Give everything a stir round from time to time to dissolve the sugar crystals. While that's happening, peel the pears, a potato peeler works best, only remove the skin and leave the stalk and pears whole. As you peel each pear, plunge it into a bowl of cold water.
    Then, after peeling them, check that the sugar has completely dissolved into the vinegar, drain the pears and add them to the saucepan. Bring everything up to a gentle simmer and let the pears cook for about 20 minutes or until they look slightly transparent and feel tender when tested with a small skewer.
    In the meantime, the jar should be sterilised, I pop mine in the oven for 5 minutes. Then, using a draining spoon, transfer the pears and slices of lemon to the clean jar. Now boil the syrup furiously for about 2 minutes and pour in enough to fill the jar right up to its neck and completely cover the pears. Then scoop out the spices and add them to the jar as well. Any leftover syrup can be discarded. Cover and seal the jar and, when the contents are completely cold, wipe and label it and store it in a cool dark place for about 1 month before using.
    The pears will keep well for 6 months.


Log in or Register to write a comment.